Maple Rosemary Ice Cream

Name: Maple Rosemary Ice Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Global
Ingredients: 6 egg yolks; 710 milliliters half and half; 1 teaspoon kosher salt; 237 milliliters maple syrup; 3 sprigs rosemary

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.

Instructions

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.

Ingredients you will need

Half And Half

Rosemary

Equipment you will use

Sauce Pan

Remove rosemary.

Ingredients you will need

Rosemary

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.

Ingredients you will need

Maple Syrup