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.
- 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
- In bowl, whisk yolks with sugars until pale and thickened. Set aside.
- 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.
- Strain cream mixture through a fine sieve into the egg mixture; reserve remaining walnut mixture.
- 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.)
- Strain into large clean bowl. Stir in vanilla and reserved walnut mixture. Let cool.
- Cover and refrigerate until completely cold, about 2 to 4 hours.
- Spoon chilled custard into shallow metal pan, freeze until almost firm, about 2-4 hours.
- 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.