The Dairy Blog

wanted to share this unique take on ice cream with our members.

Adapted from '125 Best Ice Cream Recipes'

3 egg yolks
1/2 cup granulated sugar
1 Tbsp. brown sugar
2 cups Mayfield Half-and-Half

2 cups Mayfield Whole Milk

4 sprigs fresh rosemary

Whisk yolks with granulated sugar and brown sugar in a bowl until thickened

and pale yellow. Set aside.Bring half-and-half, milk and rosemary to a simmer in a medium saucepan

over medium-low heat.
Simmer, stirring occasionally, for 15 minutes.
Discard rosemary.
Gradually whisk hot cream mixture into egg mixture. Scrape mixture

into saucepan.
Cook over low heat, stirring constantly, until mixture is thick enough to coat the

back of a wooden spoon. Do not let boil. Strain into a clean, large bowl. Let cool

to room temperature. Cover and refrigerate until cold.
Stir cream mixture. Transfer to an ice-cream maker.

Freeze according to manufacturer's directions.

Perfect for your upcoming spring cookouts, this ice cream is refreshing and a fun activity for you and your guests.  Serve the ice cream in martini glasses, drizzle balsamic vinegar on top of the ice cream and garnish with a sprig of rosemary.