This traditional custard based ice cream becomes a bit unconventional with the addition of rosemary, a savory herb that pairs well with walnuts. Want to get even more adventurous? Use culinary lavendar in place of the rosemary.
3 Egg yolks 1/2 cup granulated Sugar 1 tablespoons packed brown Sugar 2 cups heavy whipping Cream 2 cups low-fat Milk 1/4 cup fresh Rosemary, chopped 1 cup California Walnuts chopped, toasted 2 teaspoons pure Vanilla extract
In bowl, whisk yolks with sugars until pale and thickened. Set aside. In medium saucepan, over medium low heat, bring table cream, milk and rosemary to a simmer, stirring occasionally for 15 minutes. Remove from heat and stir in California Walnuts. Let sit 15 minutes. Strain cream mixture through a fine sieve into the egg mixture; reserve remaining walnut mixture. Return cream mixture back to saucepan. Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a spoon, about 8 minutes. (Do not boil or the eggs will curdle.) Strain into large clean bowl. Stir in vanilla and reserved walnut mixture. Let cool. Cover and refrigerate until completely cold, about 2 to 4 hours. Spoon chilled custard into shallow metal pan, freeze until almost firm, about 2-4 hours. Break into chunks; purée in food processor. Pack into airtight container and freeze until firm, about 1 hour. Transfer to refrigerator for 30 minutes before serving to allow ice cream to soften slightly.
Plan ahead - ice cream takes time to freeze.
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