Summer Ice Cream Mini-Series Part One: Honey Rosemary Ice Cream
It’s summer, it’s warm, and I just really love ice cream. Maybe it’s because it often accompanies celebrations, or perhaps it is because of the seemingly endless fun, unique possibilities.
For part one, I was inspired by my friend Becca and a cupcake recipe she made for her birthday party a few weeks ago. They were Lavender Honey Cupcakes and instead of lavender in one of the batches, she used rosemary. She also added some cinnamon and nutmeg. Oh my gosh, they were so so good! I knew I had to try it as an ice cream.
I used the basic vanilla (Boring!) recipe in the “Lickety Split” Ice cream maker recipe book as a guide and spruced it up a bit to make this batch of Honey Rosemary Ice Cream. Here is the starting recipe:
Pour into each container:
- One cup heavy cream
- One cup light cream
- Half cup sugar
- 3/4 tsp vanilla extract
- pinch of salt
To get the honey rosemary flavor I wanted, I decided to make a simple syrup instead of using sugar. (listed below) I also omitted the vanilla extract. Then, the final recipe was this:
Pour into each container:
- One cup heavy cream
- One cup light cream
- Half the simple syrup
- pinch of salt
- dash of nutmeg
- dash of cinnamon
First, start by making the simple syrup:
- 1/4 cup honey
- 1/4 cup sugar
- 1/2 cup water
- Fresh rosemary
Add the sugar, honey, water, and rosemary to a small sauce pan over medium heat and mix. Then add several sprigs of rosemary and heat until it comes to a boil, stirring occasionally. Set aside to cool.
While the syrup is cooling, gather your other ingredients and supplies.
You guys, check out this ice cream maker! I’m sure there are much fancier and obviously newer machines to use, but I love it! Maybe I just love it so much because my mom gave it to me and she loves ice cream too. It was clearly made to last and that name! Hahahaha!
Start by pouring the cream and simple syrup into the containers.
Then add the cinnamon and nutmeg, about like that. Give it a good swirl and stir. Add the salt. Stir again.
Because this is an experiment, and I have two ice cream containers, I added crushed dry rosemary to the second container to see if it gave it a stronger flavor without being a strange consistency.
Next, fill with ice and salt, plug it in, and let it do its thing!
Then Lickety Split, you have ice cream!
Serve in little dishes or ramekins, garnish with cinnamon and rosemary if you wish!
This would not be a proper experiment without results, so… drumroll please…..
It was delicious!!! I served it following Chicken Mole Enchiladas and, wow, it was a great combo.
A few notes: More cinnamon!! Please, use more than the I put in, I could barely taste it. I have a feeling I will be repeating this for another try! The texture was a little too light, I may have not let it spin long enough. Also, the crushed rosemary in the second one did nothing for the flavor but was a bit gritty and strange, so leave that out.
Here is what the critics (our diner guests!) had to say:
“It’s so fancy!”
“I don’t like the pieces of rosemary actually in it”
“It’s like you’re eating a cloud!”
“I love the combination of flavors. Sweet and savory.”
“A whimsical delight!”
So, overall, I think it was a hit!!! What do you think? Would you try it? And I think I have in mind what I am making for part two, but I would love to hear suggestions!
