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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
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Prep Time 10 minutes
Total Time 10 minutes
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!
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