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 lavendar in place of the rosemary.


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


  1. In bowl, whisk yolks with sugars until pale and thickened. Set aside.
  2. In medium saucepan, over medium low heat, bring table cream, milk and rosemary to a simmer, stirring occasionally for 15 minutes. Remove from heat and stir in California 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.