Herbs + honey = summer. Better still herbs + honey + ice cream = even better summer!
This simple rosemary and honey ice-cream is so tasty, it’s different too and something your friends are bound to comment on and remember.
2 sprigs of rosemary (fresh)
3 tablespoons of caster sugar
500ml semi skimmed milk
500ml double cream
1 egg
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!
Karon x
Doubt if this goodness (or any other litre of ice cream) would keep in my fridge for more than a couple of days, yum! Must buy an ice cream maker asap.
Yum! I am going to have to try this ice cream recipe.
Karon, this recipe looks great. I have several questions – exactly what is CASTER sugar, SEMI SKIMMED milk, and DOUBLE cream? Thanks. iLove your blog!!
Sandy M.
Hi Sandy
Caster sugar is super fine sugar, not the really gritty stuff you usually put in your tea or coffee. Semi skimmed milk is just half fat milk, and double cream is heavy cream. Sorry for the confusion, I shall try to remember to put in explanations of UK terms in more recipes.
Thanks for saying you enjoy the blog
K x