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Maple Rosemary Ice Cream Recipe

Maple Rosemary Ice Cream Recipe
  • Meal

    Ice Cream and Frozen Treats

  • Cusine


3 cups half and half

3 sprigs rosemary

6 egg yolks

1 cup maple syrup

1 teaspoon kosher salt


In a medium saucepan, heat half and half to a bare simmer and add rosemary. Cook on lowest possible heat for 20 minutes, covered, stirring bottom occasionally. Remove rosemary. Combine egg yolks and maple syrup in a bowl and whisk until very well combined. Slowly add about 1/3 of dairy to bowl, one ladleful at a time, whisking constantly. Then transfer yolk mixture back to pot and whisk to combine. Cook custard on medium low heat, whisking frequently, until it thickens to coat the back of a spoon but a swiped finger leaves a clean line. Add salt to taste, then strain into a container to chill overnight in refrigerator. The next day, churn according to manufacturer's instructions. Transfer ice cream to freezer for several hours so it can harden.