Description
A delightful and creamy honey and rosemary ice cream topped with toasted almonds.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup honey
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, honey, chopped rosemary, vanilla extract, and salt.
- Heat the mixture over medium heat, stirring occasionally until it is warm but not boiling.
- Remove from heat and let it steep for 30 minutes to allow the flavors to meld.
- Strain the mixture through a fine mesh sieve into a large bowl to remove the rosemary.
- Cover the bowl and refrigerate the mixture for at least 2 hours or until thoroughly chilled.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- While the ice cream is churning, preheat the oven to 350°F.
- Spread the sliced almonds on a baking sheet and toast them in the oven for about 5-7 minutes or until golden brown, stirring halfway through to prevent burning.
- Remove from the oven and let cool.
- Transfer the churned ice cream to an airtight container, layering in the toasted almonds as you go.
- Freeze for at least 4 hours or until firm.
- Scoop and serve the ice cream, garnishing with additional toasted almonds if desired.
Notes
- Consider adding a pinch of sea salt to the ice cream base for a sweet and salty contrast.
- For a different flavor profile, substitute the rosemary with fresh mint or basil for a refreshing twist.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 0mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Honey and Rosemary Ice Cream, Toasted Almonds, Ice Cream Recipe