Rosemary ice cream
A gorgeous ice cream with the rich flavour of rosemary.
Makes 2390g.
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Ingredients
|
1000 |
ml |
whipping cream |
|
500 |
ml |
milk |
|
35 |
g |
rosemary |
|
340 |
g |
egg yolks |
|
350 |
g |
sugar |
|
200 |
g |
glucose |
Preparation method
- Heat the cream and milk with the rosemary in a saucepan.
- Remove the pan from the heat and infuse for 30 minutes.
- In the meantime, mix the egg yolk with the sugar and glucose.
- Pass the milk mixture through a sieve and pour into the egg yolk basis while stirring.
- Cook the ice cream basis to a crème anglaise and cool down as quickly as possible.
- Ripen in the refrigerator for six hours.
- Churn the ice cream basis in the ice cream machine.
- Store in a freezer at -14°C.
Serving suggestions
- Delicious served with caramel, pomegranate, and basil.
- Delicious in a composition with components of tomato, pine nuts, and olive.
- Delicious with rhubarb with white chocolate and rose water.