Rosemary has a delightfully floral yet slightly earthy savoury flavour. Add it to the sweetness of honey and the rich creaminess of homemade ice-cream and you are on to a winner.
Ice-cream with a difference
Step away from the standard flavours for ice-cream and try adding herbs and spices to liven things up a bit.
I love trying different flavour combinations in my homemade ice-creams. With my passion for herbs (I even wrote a book about them!) it stood to reason that I’d end up putting them in my ice-creams and desserts as well as in my usual savoury recipes.
This simple rosemary and honey ice-cream recipe is taking things just a wee step further and making the rosemary itself the star of the show.
So Easy Herbal – 10 Herbs, how to grow them and use them in recipes and around the home.
Ingredients for rosemary and honey ice-cream
- 2 sprigs of rosemary (fresh)
- 3 tablespoons of caster sugar
- 500ml semi-skimmed milk
- 500ml double cream
- 1 egg
- 3 tablespoons of runny honey
Ingredient notes
You can use standard whole milk in this recipe if you like.
Please don’t use dried rosemary for this ice-cream. It is far stronger than fresh rosemary and would be overpowering here.
Runny honey is much easier to deal with and blends better than solid honey.
How to make rosemary and honey ice-cream
- Pull the rosemary needles off their stalks and toss them into your food processor with the sugar. Now whizz 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 it into the ice cream maker.
How much ice-cream does this make?
I got approximately 1 litre of ice-cream from this recipe which is roughly 12 scoops.
long will this ice-cream keep for?
Will keep in freezer for up to 3 months in the freezer. Always place a piece of baking parchment or cling film directly on top of your homemade ice-cream before you put the lid on the box. This helps to stop ice crystals forming on top.
Looking for more delicious homemade ice-cream recipes to try? Then check these out before you go;
Blueberry ice-cream with bourbon and basil
Scottish cranachan cheesecake ice-cream
Fresh lemon ice-cream with limoncello
Homemade strawberry ice-cream with basil
Homemade baked banana ice-cream
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Homemade Rosemary and honey ice-cream
Equipment
- Ice-cream maker
Ingredients
- 2 sprigs rosemary
- 3 tbsp caster sugar
- 500 ml semi-skimmed milk
- 500 ml double cream heavy cream
- 1 egg
- 3 tbsp honey use runny honey
Instructions
- Pull the rosemary needles off their stalks and toss them into your food processor with the sugar. Now whizz them up till the rosemary is in tiny pieces.
- Pour the milk and cream into a blender or just tall jug and add the egg and your rosemary sugar and the runny honey and mix thoroughly.
- Set aside in the fridge to chill thoroughly for at least an hour before churning in an ice-cream maker, then freeze.
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