Lemon Rosemary Ice Cream

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