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.
Ingredients 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
Directions 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.
I signed up for a CSA this year and am loving it. For those of you who may not know, CSA stands for community supported agriculture. Basically, this means that each week I pick up a variety of fruits and vegetables that are grown locally here in BC. So far, I’ve been cooking with items such as kale, garlic scrapes, potatoes, cucumbers, and zucchini. It’s made me feel a bit like I am on Top Chef each week.
One of the best perks of picking up at the farm is that they have had U-pick berries all summer long. Recently I picked a gallon of blueberries for less than I paid for lunch that day. I honestly have more than I know what to do with. At first I considered making a pie out of them, but realized that with no time to host a dinner party and serve it, the majority of the pie would I would most definitely end up in my stomach. Thus, blueberry pie ice cream was churned. I can honestly say that it might be the tastiest thing I have ever created. I tend to make my ice cream base the night before and churn it in the morning after it has cooled and diffused. My morning churn frankly resulted in more ice cream in my mouth than in the container (perhaps the pie would have actually been better for my hips?) You will have to try it for yourself, but I am positive that there is simply nothing better than blueberry pie with vanilla ice cream served in a single bite.
Ingredients
Base 2 cups heavy cream 1 cup whole milk 0.3 cup sugar Dash of vanilla extract
Pie Filling 2.5 cups blueberries 0.5 cup sugar
Crust 4 graham crackers, smashed into fine pieces
Directions
Heat up the blueberries in a small sauce pan with the 0.5 cup of sugar. Bring the mixture to a boil and then simmer. Stirring occasionally, the blueberries should cook down to a jam after approximately one hour. Once the jam is done, transfer it into a heat proof container to let it cool. I prefer to let it fully cool in the fridge overnight.
In a separate sauce pan create the base by combining the heavy cream, milk, sugar, and vanilla extract. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, transfer the base into a heat proof container and add in the graham cracker pieces. Store in the fridge until cooled.
Once the jam and base have fully cooled (I prefer to cool them overnight), add the base to your ice cream maker and churn to the manufactures instructions. After the ice cream has taken form, slowly add the jam to the base. It should not fully mix, but rather create a marbled effect.
Hello Helado 