Be the first to Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 2 cups heavy cream
- 2 cups half and half
- 32 to 42 rosemary sprigs
- 8 large egg yolks
- 2/3 cup honey
- 1 Tablespoon sugar
Preparation:
In heavy saucepan combine the cream, half and half, and the rosemary. Bring mixture just to a boil and remove the pan from heat. Let mixture stand for 15 minutes.
In a bowl, whisk together the egg yolks, honey, and sugar. Add the cream mixture in a stream, whisking, and pour the mixture back into pan. Cook the custard over moderately low heat, stirring until it registers 170 degrees F on a candy thermometer. Strain through a fine sieve set over another bowl and let cool completely.
Freeze the custard in an ice cream machine according to manufacturer's direction.
Makes about 1-1/2 quarts
Recipe Source: Charlie Trotter's Restaurant, Chicago, Illinois
Reprinted with permission.
In a bowl, whisk together the egg yolks, honey, and sugar. Add the cream mixture in a stream, whisking, and pour the mixture back into pan. Cook the custard over moderately low heat, stirring until it registers 170 degrees F on a candy thermometer. Strain through a fine sieve set over another bowl and let cool completely.
Freeze the custard in an ice cream machine according to manufacturer's direction.
Makes about 1-1/2 quarts
Recipe Source: Charlie Trotter's Restaurant, Chicago, Illinois
Reprinted with permission.
