Rosemary Ice Cream
Recipe from The Cook's Herb Garden Revisited by Mary Browne, Helen Leach and Nancy Tichborne, published by Godwit 2010.
The subtle hint of rosemary combined with the sweetness of a late-harvest dessert wine produces a truly memorable ice-cream. Serve scoops in small glass or china bowls and decorate with rosemary flowers or other seasonal edible flowers.
- 375 ml can evaporated milk
- ¾ cup sugar
- 1 teaspoon very finely chopped rosemary leaves
- 2 eggs
- 3/4 cup cream
- 1/2 cup dessert wine
- 1 teaspoon natural vanilla essence, or use whole vanilla pod (split in half lengthways)
- rosemary flowers for garnishing
Combine the milk, sugar and rosemary, and vanilla pod if available, in a small saucepan. Heat gently to just reach boiling point. Remove from the heat. Remove the vanilla pod if used.
While the milk is heating, beat the eggs and cream together in a large bowl, to combine thoroughly. Pour the hot milk mixture into the eggs and cream and continue beating for a few seconds to mix well. Return the vanilla pod, if using, to the bowl.
Cover the bowl and allow to cool to room temperature. Remove the vanilla pod (wash well, dry and store for future use).
When cool, add the wine, and vanilla essence if a pod has not been used. Stir to mix.
Cover again and place in a refrigerator for at least 2 hours or overnight.
Follow your ice-cream machine manufacturer’s instructions. Alternatively, to make by hand: pour the mixture into a freezer container and freeze as quickly as possible to a mushy stage. Remove from the freezer and beat thoroughly. Return to the freezer until frozen.
Serve the ice-cream fresh and softly frozen, or store in a freezer for up to a week. Garnish with flowers.
John Hawkesby’s wine recommendation
Brown Bros. 2009 Late Harvest Orange Muscat & Flora