Maple Rosemary Ice Cream

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.

Instructions

1
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.
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Half And HalfHalf And Half
RosemaryRosemary
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Sauce PanSauce Pan
2
Remove rosemary.
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RosemaryRosemary
3
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.
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Maple SyrupMaple Syrup
Egg YolkEgg Yolk
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WhiskWhisk
BowlBowl
PotPot
4
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.
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CustardCustard
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WhiskWhisk
5
Add salt to taste, then strain into a container to chill overnight in refrigerator.
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SaltSalt
6
The next day, churn according to manufacturer's instructions.
7
Transfer ice cream to freezer for several hours so it can harden.
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Ice CreamIce Cream
DifficultyHard
Ready In1 h
Servings16
Health Score2
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