Maple Rosemary Ice Cream

Ingredients

• 3 cups half and half
• 3 sprigs rosemary
• 6 egg yolks
• 1 cup maple syrup
• 1 teaspoon kosher salt

Directions

1. Pour the half and half into a medium saucepan and bring it just to the gentlest simmer, then drop in the rosemary. Cover the pan, turn the heat as low as it will go, and cook for 20 minutes, scraping the bottom now and then as it infuses. Lift out the rosemary.
2. In a bowl, whisk the egg yolks with the maple syrup until the mixture is completely blended. Gradually whisk in about 1/3 of the hot dairy, adding it by the ladleful so the yolks ease into the heat. Pour that mixture back into the saucepan and whisk everything together.
3. Set the pan over medium low heat and cook the custard, whisking often, until it is thick enough to cling to a spoon and a finger drawn through it leaves a clear path. Season with salt to taste, then pass the custard through a strainer into a container and refrigerate overnight to chill.
4. On the next day, churn the chilled custard as directed by the manufacturer of your machine. Move the ice cream to the freezer for several hours, until it firms up.