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Home » Delightful Desserts » Homemade Rosemary And Honey Ice-Cream

Homemade Rosemary And Honey Ice-Cream

Author: Karon Grieve Published : July 2012

Recipe
rosemary and honey ice-creram pin image
rosemary and honey ice-cream pin image
rosemary and honey icecream pin image

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.

rosemary and honey ice-cream in glass

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.

group shot of the ice-cream

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.

rosemary and honey ice-cream with spoon in glass

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.
close up of icecream with rosemary sprig

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.

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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

Cucumber and mint 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.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
rosemary and honey ice-cream in glass

Homemade Rosemary and honey ice-cream

Karon Grieve
A delightfully rich and creamy ice-cream with the herbal hint of rosemary, a grown-up treat
5 from 2 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Dessert
Cuisine British
Servings 12 servings
Calories 197 kcal

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
Metric – US Customary

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.

Notes

This makes approximately 1 litre of homemade ice-cream and you get roughly 12 scoops of ice-cream from a litre so that is what I have taken the calorie content from – 1 scoop.
Your homemade ice-cream will keep for up to 3 months in the freezer. Cover the top of the ice-cream with baking parchment or cling film before putting on the lid as this helps to stop ice crystals forming on top of the ice-cream
 

Nutrition

Calories: 197kcalCarbohydrates: 11gProtein: 3gFat: 17gSaturated Fat: 10gTrans Fat: 1gCholesterol: 74mgSodium: 41mgPotassium: 98mgFiber: 1gSugar: 9gVitamin A: 675IUVitamin C: 1mgCalcium: 80mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Delightful Desserts, Summer

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Comments

  1. Paivi says

    July 24, 2012 at 1:38 pm

    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.

    Reply
  2. Judy says

    July 24, 2012 at 6:10 pm

    Yum! I am going to have to try this ice cream recipe.

    Reply
  3. Sandy Morrison says

    July 26, 2012 at 3:36 pm

    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.

    Reply
  4. Karon says

    July 27, 2012 at 8:49 am

    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

    Reply

Trackbacks

  1. The Ultimate Ice Cream Recipe Roundup - Richly Rooted says:
    May 22, 2014 at 3:22 pm

    […] Rosemary and Honey @ Larder Love […]

    Reply
  2. The Ultimate Ice Cream Recipe Roundup – Richly Rooted says:
    July 25, 2019 at 9:30 pm

    […] Rosemary and Honey @ Larder Love […]

    Reply
5 from 2 votes (2 ratings without comment)

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