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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
- 3 egg yolks
- 1/2 cup granulated sugar
- 1 tbsp brown sugar
- 2 cups half and half
- 2 cups whole milk
- 4 large sprigs rosemary
Direcciones
- In a bowl, whisk the egg yolks with the granulated sugar and brown sugar until thickened and pale yellow. Set aside.
- In a medium saucepan over medium-high heat, bring the half and half, milk and rosemary to a simmer.
- Simmer, stirring occasionally for 15 minutes. Discard the rosemary. Gradually whisk the hot cream mixture into the egg mixture.
- Scrape the mixture into a saucepan.
- 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.
- Strain into a clean large bowl and let cool to room temperature.
- Cover and refrigerate until cold.
- Stir the cream mixture. Transfer to an ice cream maker; freeze according to manufacturer's directions
- 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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