2 sprigs of rosemary (fresh)
3 tablespoons of caster sugar
500ml semi skimmed milk
500ml double cream
3 tablespoons of runny honey
Pull the rosemary needles off their stick and toss them into your food processor with the sugar. Now whazz them up till the rosemary is in tiny pieces. You can of course chop the rosemary but this is so much quicker.
Pour the milk and cream into a blender or just tall jug and add the egg and your rosemary sugar and the runny honey. Whizz together.
Leave the jug in the fridge for at least an hour to chill thoroughly before pouring into ice cream maker.
Will keep in freezer for up to 3 months and makes about 1 litre of icecream.
By the way, I just bought a new ice cream maker for only £20 and it is wonderful. I just keep the base in a bag in the freezer and we’re ready to rock whenever the urge for frozen goodness comes upon me!