Rosemary and Olive Oil Ice Cream Recipe
Satisfy your sweet cravings with a twist! Our Rosemary and Olive Oil Ice Cream is a creamy, herb-infused masterpiece that redefines dessert and keeps you longing for just one more spoonful!
Servings: 8 servings
Calories: 385kcal
Ingredients
- 1 ½ cups whole milk
- ½ cup white sugar
- ¼ cup brown sugar
- 2 tablespoons light corn syrup
- Pinch of flaky sea salt
- 4 fresh rosemary sprigs
- 5 egg yolks
- 1 ½ cups heavy cream
- 1/3 cup extra virgin olive oil
Instructions
- Combine the whole milk, white sugar, brown sugar, corn syrup, salt, and rosemary in a medium saucepan. Heat over medium, stirring frequently, for 10 minutes. The sugar should be melted, the milk should be hot, and the mixture should smell of rosemary.
- Place the egg yolks in the bowl of your stand mixer. Use the whisk attachment to beat the eggs on medium until well-combined and light in color. Strain the rosemary from the milk mixture.
- With the mixer running on the Stir setting, very slowly trickle a ladleful of hot milk into the yolks to temper. Pour the egg mixture into the saucepan and cook the custard, stirring constantly, over medium heat until thick enough to coat a wooden spoon (about 2 to 4 minutes). Turn off the heat and strain through a fine mesh sieve into a large bowl. Stir in the heavy cream and olive oil, cover, and chill in the refrigerator for a minimum of 2 hours or overnight.
- Freeze according to the manufacturer’s instructions for your ice-cream maker model. For KitchenAid, turn the mixer on to ‘stir’, then pour in the mixture and churn for 20 to 30 minutes (or until you reach your desired consistency). Scrape the soft serve ice cream into a freezer-safe airtight container and freeze until solid.
Notes
Makes 1 Quart which equals eight 1/2 cup servings.
Store your homemade Rosemary and Olive Oil Ice Cream in a freezer-safe container to maintain its freshness and texture. You can also press a piece of parchment paper or plastic wrap directly onto the surface of the churned ice cream before sealing the container. This extra step helps prevent freezer burn.
It will stay good for up to two weeks when kept frozen. For the best experience, allow the ice cream to sit at room temperature for a few minutes before serving to soften slightly.
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 27g | Protein: 5g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 177mg | Sodium: 40mg | Potassium: 133mg | Fiber: 0.02g | Sugar: 27g | Vitamin A: 894IU | Vitamin C: 0.3mg | Calcium: 108mg | Iron: 0.5mg
