Rosemary Honey Ice Cream Recipe - cooking recipe

Ingredients

2 cups heavy cream
2 cups half-and-half
36 fresh rosemary sprigs
8 large egg yolks
2/3 cup honey
1 tablespoon sugar

Preparation

In heavy saucepan combine the cream, half and half, and the rosemary. Bring mixture just to a boil and remove the pan from heat. Let cream mixture stand for 15 minutes.
In a bowl, whisk together the egg yolks, honey, and sugar. Add the cream mixture in a stream, whisking, and pour the mixture back into pan.
Cook the custard over moderately low heat, stirring until it registers 170 degrees F on a candy thermometer.
Strain through a fine sieve set over another bowl and let cool completely.
Freeze the custard in an ice cream machine according to manufacturer's direction.