Rosemary Honey Ice Cream

Methods

1. In a saucepan, combine the heavy cream, whole milk, honey, and The Holly Tree Organic Rosemary Leaves. Heat over medium heat until the mixture just begins to simmer. Remove from the heat and let it steep for 15 minutes to infuse the rosemary flavor.
2. Strain the mixture through a fine-mesh sieve, pressing gently on the rosemary leaves to extract maximum flavor. Return the infused cream to the saucepan.
3. In a separate bowl, whisk together the egg yolks until smooth.
4. Slowly pour a small amount of the warm cream into the egg yolks while whisking continuously to temper them.
5. Gradually pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C). Do not let it boil.
6. Stir in the The Holly Tree Organic Cinnamon Powder, Organic Nutmeg Powder, vanilla extract, and a pinch of salt.
7. Transfer the custard to a bowl, cover, and refrigerate for 4–6 hours, or until thoroughly chilled.
8. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
9. Transfer to an airtight container and freeze for 3–4 hours until firm.