Scooped: Rosemary, Olive Oil, and Pine Honey Ice Cream

Name: Scooped: Rosemary, Olive Oil, and Pine Honey Ice Cream
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 6 egg yolks; 118 milliliters strong-flavored extra virgin olive oil; 710 milliliters half and half (or 1 1/2 cups each cream and milk); 118 milliliters pine honey (or other dark, full-flavored honey); 1 teaspoons kosher salt; 15 inches rosemary

This gluten free, primal, and vegetarian recipe serves 8. One serving contains 361 calories, 5g of protein, and 28g of fat. It will be a hit at your Summer event. If you have egg yolks, rosemary, half and half, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Combine half and half, rosemary, and salt in a 3 quart saucepan and heat to just below a simmer. Steep rosemary in dairy for 15 minutes, stirring occasionally, then discard rosemary.

Ingredients you will need

Half And Half

Rosemary

Salt

Equipment you will use

Sauce Pan

In a large bowl, whisk together egg yolks and honey till well-combined. Slowly pour in hot dairy, whisking constantly. Return yolk and dairy mixture to pot and heat on low, just below a simmer, stirring frequently. Custard is done when it forms a thin coat on the back of a spoon and a finger swipes a clean line across.

Ingredients you will need

Egg Yolk

Custard

Honey

Equipment you will use

Whisk

Bowl

Pot

Whisk in olive oil, then transfer to an airtight container to chill in the refrigerator overnight. The next day, churn according to manufacturer's instructions, then freeze for 2 to 3 hours or until firm. Ice cream is best if left to thaw on the counter 10 minutes before serving.

Ingredients you will need

Ice Cream