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Receta Fresh rosemary ice cream

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1 voto | 2103 views


This is fantastic and has the most amazing pungent perfume!

(You need a small ice cream machine. I have a small 1 quart Cuisinart machine)

Raciónes: 6 - 8
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Ingredientes

Cost per serving $0.51 view details

Direcciones

  1. In a bowl, whisk the egg yolks with the granulated sugar and brown sugar until thickened and pale yellow. Set aside.
  2. In a medium saucepan over medium-high heat, bring the half and half, milk and rosemary to a simmer.
  3. Simmer, stirring occasionally for 15 minutes. Discard the rosemary. Gradually whisk the hot cream mixture into the egg mixture.
  4. Scrape the mixture into a saucepan.
  5. Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon. Do NOT let it boil. This could take a long time to thicken but it will eventually.
  6. Strain into a clean large bowl and let cool to room temperature.
  7. Cover and refrigerate until cold.
  8. Stir the cream mixture. Transfer to an ice cream maker; freeze according to manufacturer's directions
  9. Makes 6 -8 servings

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Nutrition Facts

Amount Per Serving %DV
Serving Size 183g
Recipe makes 6 servings
Calories 234  
Calories from Fat 108 46%
Total Fat 12.25g 15%
Saturated Fat 7.46g 30%
Trans Fat 0.0g  
Cholesterol 38mg 13%
Sodium 67mg 3%
Potassium 246mg 7%
Total Carbs 27.47g 7%
Dietary Fiber 0.9g 3%
Sugars 23.28g 16%
Protein 5.12g 8%
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