Maple Rosemary Ice Cream
One portion of this dish contains about 2g of protein, 7g of fat, and a total of 135 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 16. A mixture of maple syrup, half and half, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour. It can be enjoyed any time, but it is especially good for Summer. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet.
In a medium saucepan, heat half and half to a bare simmer and add rosemary. Cook on lowest possible heat for 20 minutes, covered, stirring bottom occasionally.
Combine egg yolks and maple syrup in a bowl and whisk until very well combined. Slowly add about 1/3 of dairy to bowl, one ladleful at a time, whisking constantly. Then transfer yolk mixture back to pot and whisk to combine.
Cook custard on medium low heat, whisking frequently, until it thickens to coat the back of a spoon but a swiped finger leaves a clean line.
Add salt to taste, then strain into a container to chill overnight in refrigerator.
The next day, churn according to manufacturer's instructions.
Transfer ice cream to freezer for several hours so it can harden.