Ice cream in December seems a bit crazy to me. But I may be a bit nuts. A cold bowl of dessert when it's freezing outside? Sure!
For Thanksgiving a friend and I co-hosted and we both ended up making cranberry sauce. Somehow none of mine got eaten so I had to figure out some way to use it. Thus, this ice cream was born.
I slightly adapted this rosemary ice cream recipe from Epicurious added a cranberry swirl at the end. The tang really balanced out the creamy, herbed taste.
To make, we're going to heat the honey, cream and rosemary then leave for 30-60 minutes. Remove the rosemary then finish off making the custard.
Let that cool overnight, make the ice cream with your mixer, then add in the cranberry swirl before freezing for a few hours. Enjoy, maybe with a hot beverage, huddled under two warm blankets.
Honey Rosemary Ice Cream with Cranberry Swirl
Ice Cream Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 1 sprig rosemary
- 6 large egg yolks
- large pinch sea salt
To Make Ice Cream:
1) Heat cream, milk, honey and rosemary over low heat until warm. Let the rosemary steep for 30-60 minutes depending on how strong you want the flavor. Remove the rosemary and reheat mixture just to a simmer.
2) In separate bowl, mix egg yolks and sea salt. Whisk continuously while you slowly pour in in 1/2 cup of milk mixture; this tempers the eggs to prevent scrambled eggs when you add them back to the bowl. Add another 1-2 cups, slowly, continuing to whisk.
3) Pour egg mixture back into saucepan. Heat over medium-low until mixture thickens enough to coat the back of a wooden spoon (165-170 degrees). Do not let mixture boil. Remove from heat, let cool to room temperature, then store in refrigerator overnight.
4) The next day, mix according to your ice cream mixer instructions. Pour in container. Spoon cranberry sauce over the top and swirl in with a knife. Freeze for about 4 hours or overnight, until ready to serve. Enjoy!
- 6 oz fresh cranberries (typically half a bag)
- 1/2 cup sugar
- 1/2 cup water
1) Heat water and sugar in medium saucepan, stirring until sugar is dissolved. Add cranberries and bring to a boil. Reduce to simmer, stirring occasionally for about 10 minutes, or until cranberries begin to pop.
2) Remove from heat, mixture will thicken while it cools. Store into the refrigerator until ready to use.