Rosemary Ice Cream - cooking recipe

Ingredients

1 cup heavy cream
1 cup half-and-half cream
8 -12 rosemary sprigs
4 large egg yolks (three works too)
1/3 cup honey
1 1/2 teaspoons sugar
1 teaspoon vanilla
2 -3 drops green food coloring (optional)

Preparation

Put cream and half and half and rosemary in a saucepan.
Heat until it begins to boil, take off the Heat and let sit for 15 minute.
In the meantime whisk eggs, vanilla, sugar, honey, and sugar in a bowl.
After the 15 minute, add part of the warm cream mixture to the egg mixture to temper. Then add tempered honey mixture back into the rosemary and cream.
Heat on med-low heat until it reaches 165 degrees (add food dye if you wish).
DO NOT LET IT EXCEED 170 DEGREES OR EGGS WILL SCRAMBLE.
Strain for rosemary sprigs.
Chill before freezing in an ice cream maker.
Freeze according to manufacturer's instructions.