Gastronomixs

Rosemary ice cream

A gorgeous ice cream with the rich flavour of rosemary.

Makes 2390g.

Rosemary ice cream

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

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.

Previous page