Honey and Rosemary Ice Cream
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 12hrs 40mins
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- Serves
- 8
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- Calories
- 313
This sweet, creamy, herby ice cream is a great summertime treat. Try topping with more honey, pistachios or dried lavender. The type of honey you use will slightly change the flavour. If you want a clean herb flavour, use a plain runny honey. For a more complex flavour, try a local wildflower or orange blossom honey.
recipe updated 12 Dec 2024
Ingredients
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- Whole milk
- 300 g
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- Whipping cream
- 325 g
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- Fresh rosemary
- 2 sprigs
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- Vanilla extract
- 1 ½ teaspoons
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- Egg yolk
- 3
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- Caster sugar
- 150 g
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- Honey
- 4 tablespoons
Tools
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Cooking Chef XL
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Jug
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Air tight container
Step preview
- Fit the K-Beater
- Add the ingredients into the appliance bowl
- Cook until thickened - 5 minutes, 85ºC, speed Stir 1
- Strain the mixture into a jug and let cool
- Clean the appliance bowl and fit the Whisk Tool
- Add the ingredients into the appliance bowl and fit the splashguard
- Whisk until the mixture comes together and then scrape the bowl - 2 minutes, speed 4
- Whisk until thick and creamy - 2 minutes, speed 4
- Then gradually add the milk mixture while the machine is running
- Whisk until combined - 3 minutes, speed Min
- Cook until thickened - 5 minutes, 80ºC, speed Stir 2
- Let cool - 15 minutes
- Then add honey into the appliance bowl
- Whisk until combined - 1 minute, speed Min
- Chill in the fridge - 1 hour
- Spoon the ice cream into an airtight container and cover with a lid
- Chill in the freezer - 1 hour
- Then whisk up the ice cream
- Repeat the chilling and whisking process twice more
- Chill in the freezer overnight
- Serve