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Prep time
1 hour 5 minutes
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Cook time
1 hour 30 minutes
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makes
1 Quart
Author Notes
Chef Darryl's homemade Cinnamon Rosemary Ice cream is the perfect addition to bring in the holiday season. At Belle Harlem, we pair these decadent flavors with our homemade bone-apple tart with a parmesan tuile. With the holidays approaching, this ice cream is the perfect to pair with your pumpkin pie or even as an afagato. —ChefDarryl
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Ingredients
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1 cup
Whole Milk
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2 cups
Heavy Cream
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3/4 cup
Granulated Sugar
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1 pinch
Salt
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2 sprigs
Rosemary
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1 tablespoon
Brown Cinnimon
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5
Egg Yolks
Directions
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Start off with a suitable sized sauce pan to hold one quart of liquid.
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Infuse milk cream rosemary together in a saucepan from low-medium heat for about an hour or until you can taste the rosemary.
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In a mixing bowl add your 5 egg yolks, and slowly temper your eggs while whisking egg yolk. Slowly pour in 1 cup of the warm cream mixture while whisking your egg.
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Now pour tempered eggs from mixing bowl into your first sauce pan and return back to low- medium heat.
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Continuously whisk mixture until mixture reaches Nappè, at about 156 degrees.
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Remove from stove add cinnamon and then strain mixture into clean bowl, place in refrigerator until chill. Once chilled refer to ice cream machine manufacture’s instruction.
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