Maple Rosemary Ice Cream Recipe

Directions

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.