Rosemary Walnut Ice Cream

Rosemary Walnut Ice Cream

This traditional custard-based ice cream becomes a bit unconventional with the addition of rosemary, a savory herb that pairs well with walnuts. Want to get even more adventurous? Use culinary lavender in place of the rosemary.

Ingredients

  • 3 egg yolks
  • 1/2 cup granulated sugar
  • 1 tablespoon packed brown sugar
  • 2 cups heavy whipping cream
  • 2 cups low-fat milk
  • 1/4 cup fresh rosemary, chopped
  • 1 cup California walnuts chopped, toasted
  • 2 teaspoons pure vanilla extract

Directions

  1. In bowl, whisk yolks with sugars until pale and thickened. Set aside.
  2. In medium saucepan, over medium-low heat, bring whipping cream, milk and rosemary to a simmer, stirring occasionally for 15 minutes. Remove from heat and stir in walnuts. Let sit 15 minutes.
  3. Strain cream mixture through a fine sieve into the egg mixture; reserve remaining walnut mixture.
  4. Return cream mixture back to saucepan. Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a spoon, about 8 minutes. (Do not boil or the eggs will curdle.)
  5. Strain into large clean bowl. Stir in vanilla and reserved walnut mixture. Let cool.
  6. Cover and refrigerate until completely cold, about 2 to 4 hours.
  7. Spoon chilled custard into shallow metal pan, freeze until almost firm, about 2-4 hours.
  8. Break into chunks; purée in food processor. Pack into airtight container and freeze until firm, about 1 hour. Transfer to refrigerator for 30 minutes before serving to allow ice cream to soften slightly.