Sometimes a brand new internet connection with a brand new company can feel like the absolute most exciting thing in the entire world. When you’ve been without it for eight days, it is sorely missed! No more though. Now we just need to work on having a place to sit other than the floor or a bed.
All joking aside, the new place is coming along nicely, and by the end of this week we should actually have real furniture in the living room! Today our bar stools are supposed to arrive, and I’m quite thrilled to have a place to sit down while eating meals! Oh the things I’ve taken for granted in the past…
In the meantime, I will share this possibly odd-sounding yet superlative ice cream, something I made a couple months ago, which quickly became a hot item on the use-this-up-and-don’t-dare-waste-a-drop-before-we-move fridge and freezer list before we left our old apartment in Queens. I kind of wish I had some right now.
I was a little weirded out by the addition of rosemary in ice cream too. I mean, mint – sure; basil – okay; but rosemary is really not an herb we associate with desserts, and the only times I’ve seen it included in sweets recipes it’s a scant amount buried in a crumble topping or a sprig used to lightly flavor something. Here you have real, fresh rosemary leaves minced up and mixed into ice cream base as it is churning. I thought that would taste way too strong or whatnot, but it’s actually one of the best ice creams I’ve ever tasted. Seriously, ice cream has no right to taste this good!
I highly recommend. Enjoy!
1 ½ cups whole milk
1 ¾ cups heavy cream, divided
¼ tsp kosher salt
4 egg yolks
1/3 cup granulated sugar
1/3 cup honey
1 tsp minced fresh rosemary
¾ cup walnuts, toasted, cooled, and chopped
In a medium saucepot, combine the milk, ¾ cup of cream, and salt. Heat until the dairy is scalded, meaning bubbles are just starting to form at the edges. Do not boil. Shut off the heat as soon as it scalds.
Meanwhile, in a medium mixing bowl, whisk together the egg yolks, sugar, and honey. Once the dairy mixture is warmed, slowly pour about ½ a cup of it into the egg yolk mixture, whisking constantly. This will temper the eggs so they do not scramble on you. Once the eggs are tempered, slowly pour the egg yolk mixture into the dairy mixture in the saucepot, whisking constantly. Turn the heat onto medium-low and stir with a rubber spatula until the mixture thickens to a custard-like consistency and coats the back of a spoon. This will take anywhere from 5 to 10 minutes.
Meanwhile, pour the remaining heavy cream into a large mixing bowl and set a strainer on top. Once the custard is done, pour it through the strainer and mix it with the cream. Let it come up to room temperature. You can do this by setting the bowl in an ice bath to speed the process. Be sure you stir every few minutes or the dreaded “skin” will form on top. Once the mixture reaches room temperature, set it in the refrigerator to chill for at least 4 hours.
Once thoroughly chilled, churn the mixture in your ice cream maker according to manufacturer’s instructions. In the last 5 minutes of churning, add in the rosemary and walnut pieces. Transfer the mixture to a freezer-safe container and let it set up in the freezer for at least 2 hours before serving.