Tag Archives: Scoop Adventures

Rosemary Honey Walnut Ice Cream

rosemary honey walnut ice cream

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…

rosemary and walnuts for ice cream

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.

Rosemary Honey Walnut Ice Cream

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!

Rosemary Honey Walnut Ice Cream

I highly recommend. Enjoy!

Source: adapted from Scoop Adventures by Lindsay Clendaniel

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.

Sweet Corn Ice Cream

Sweet Corn Ice Cream 047

It’s only been in the last few years that I’ve discovered that sweet corn can be a legitimate dessert ingredient, and now I’m completely fascinated and obsessed. Sweet corn ice cream immediately went onto my bucket list, and I’m happy to say I can now cross one more item off.

sweet corn for ice cream 002

A few weeks back I was out with Matt and some friends on the North Fork of Long Island, and we stopped at this lovely not-so-little farmer’s market where they happened to be featuring perfect, gorgeous sweet corn. I snapped up several ears, which were brought home and promptly turned into sweet, creamy, corny ice cream that we are still enjoying.

Sweet corn for sweet corn ice cream 027

This ice cream is really delicious, and possibly unusual, depending on your palette, and the fact that I still have some weeks later should not be taken as a bad sign or an indictment on the ice cream. I think it’s mostly because I put the ice cream into a food storage container that likely wasn’t meant to sit in the freezer – and thus, it’s very difficult to open and actually get to the ice cream!

Sweet Corn ice cream 064

I hope y’all will enjoy this one – perfect for hot summer days and perfect for using up the sweet corn while we still have it!

sweet corn ice cream 055

{One Year Ago: Brown Butter Chocolate Chunk Cookies}
{Two Years Ago: Cheeseburger Egg Rolls with Russian Dressing Dipper, Jamaican Jerk Chicken with Ginger Barbecue Sauce}

Source: adapted from Scoop Adventures by Lindsay Clendaniel

1 cup fresh sweet corn kernels (about 2 ears)
1 cup whole milk
2 large egg yolks
¾ cup granulated sugar
2 cups heavy cream, divided
1 ½ tbs unsalted butter
Generous pinch of kosher salt

Add the corn kernels and the milk to your blender. Puree until very smooth. Pour the mixture into a medium saucepan and add the sugar, 1 cup heavy cream, butter and salt. Heat over medium-low to medium heat, stirring occasionally, until the butter is melted. Do not let this boil.
Meanwhile, whisk the yolks in a small bowl. When the corn and milk mixture is hot but not boiling, slowly pour about 1 cup into the egg yolks, whisking constantly. This will temper your egg yolks and make sure they don’t scramble. Now slowly pour the egg mixture back into the saucepan, whisking constantly. Put the heat on medium-low, and slowly stir with a spatula until the custard is thick and coats the back of the spoon, about 7-10 minutes.
Set a strainer over a large mixing bowl and pour the whole mixture through the strainer. Add the remaining 1 cup heavy cream to the mixture and bring to room temperature, stirring occasionally. You can hasten this process by sitting the mixing bowl in an ice bath. Once this custard base is at room temperature, chill it thoroughly in the refrigerator. Once chilled, churn it in your ice cream maker according to manufacturer’s instructions. Transfer to a freezer-safe container and let sit for a few more hours to firm up.