A few days ago, I went to my freezer to satisfy a heat-induced ice cream craving only to realize that I haven’t made ice cream in nearly a month. How is that even possible? Who am I? While I didn’t have time to solve my existential identity crisis, I knew that at a minimum I had to whip up some ice cream and restock my freezer.
I had some leftover fresh rosemary from a dinner of twice baked sweet potatoes so I decided to give savory ice cream another go. Last month’s basil and blueberry ice cream was a success so I thought I would pair my rosemary sprigs with some lemons I had lying around and try lemon rosemary ice cream.
A few thoughts on lemon ice cream:
- Lemon is a very powerful flavor so the rosemary is quite subtle in the finished product.
- Thanks to the lemon rind and egg yolk combination, the ice cream came out a wonderfully vibrant yellow color.
- Lemon is quite tart so I added more sugar than usual to my batter to balance it out while still leaving that great lemon flavor
- 1 Cup milk
- 2 Cups heavy cream
- 5 Egg yolks
- 1 Cup sugar
- 1 Teaspoon lemon rind
- 1 Tablespoon lemon juice
- 1 Tablespoon rosemary
- Heat cream and milk over medium heat until simmering
- While the milk mixture is warming up, whisk egg yolks, sugar and lemon rind
- Temper heat mixture into egg mixture once it begins to simmer
- Stir in lemon juice and rosemary
- Let rosemary steep for an hour or two
- Strain ice cream, cover and place in fridge to cool completely (8 hours or overnight)
- Once cool, churn according to manufacturer’s instructions