Summer may be coming to a close, yet that hasn't slowed me down in making ice cream. Since I bought my ice cream maker this past summer, I have been very busy making all sorts of ice cream. Many have made it's appearance on here and many are still left in the archives waiting to be posted at a later date.
When I came across this recipe for Honey-Rosemary ice cream months back in Bon-Appetit, it was immdediately ripped out and set aside for when I did receive my ice cream maker. The one thing that did stand out was the fact that it this recipe was printed in the "At the Market" section of the magazine. At this point it was early spring and as every bee keeper knows, honey usually isn't extracted and taken out of the hives until after the fourth of July. Which is mainly why you see more honey in the summer at the farmer's markets than in the spring. During the spring is when us beekeepers are building up our bee colonies population.
As mentioned in every post that involves honey recently, there is still a giveaway going on here on Gastronome Tart for some of my artisanal honey. Check out my page over on Facebook and once we get to 100 likes, a winner will be picked at random. Enjoy!
Honey-Rosemary Ice Cream
Recipe by Kate Gillingham-Ryan featured in Bon Appetit Magazine
2 cups heavy whipping cream
1 cup whole milk
2/3 cup honey
1 6-inch long fresh rosemary sprig
5 large egg yolks
Large pinch of kosher salt
1. Combine cream, milk, honey and rosemary in large saucepan. Stir over medium heat until small bubbles form around edges of pan. Remove from heat; cover and let steep 30 minutes. Discard rosemary. Return cream mixture to simmer; remove from heat.
2. Whisk yolks and salt in medium bowl. Gradually add hot cream mixture; whisk until blended. Return custard to same saucepan and stir over medium-low heat until custard thickens slightly and coats back of spoon about 4-5 minutes.
3. Strain into medium bowl. Set bowl over larger bowl filled with ice and water; stir occasionally until cool, about 10 minutes. Remove bowl from ice and water. Cover custard with plastic wrap and chill at least 4 hours (preferably overnight)
4. Transfer custard to ice cream maker and follow manufacturers instructions. Transfer ice cream to container; cover and freeze at least 4 hours.