I first made this flavor back in early July when my herb garden was in fully swing. I will fully admit that after a summer of traveling, my garden is now looking a bit more dead than vibrant these days. None the less, rosemary is a hearty plant. The bush that I planted last year survived an entire winter of neglect.

I was initially worried that diffusing the rosemary in the base all night would lead to the ice cream tasting like eating the plant itself, rather than a subtle flavor. I was pleasantly surprised to find that the rosemary balanced out nicely in the mixture. I would recommend pairing it with chocolate chip cookies or a blackberry pie.

2 cups heavy cream
1 cup whole milk
0.5 cup brown sugar
Dash of vanilla extract
Pinch of sea salt
3-4 springs of rosemary

Combine all of the ingredients in a sauce pan. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, transfer the base into a heat proof container. Store in the fridge overnight to let the rosemary diffuse.

The next morning, remove the rosemary springs and add the mixture to your ice cream maker. Churn to the manufactures instructions.

Refrigerate for a few hours.



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