Rosemary Ice Cream
You may not find this ice cream flavor in the grocery store, so we
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.
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