Honey Rosemary Ice Cream Food

HONEY AND THYME ICE CREAM WITH CANDIED THYME

Steps:

• Bring first 4 ingredients to boil in medium saucepan. Remove from heat. Cover and let steep 2 hours.
• Whisk eggs and sugar in medium bowl. Add honey to cream mixture. Simmer over medium heat, stirring until honey dissolves. Gradually whisk cream mixture into egg mixture. Return custard to same pan. Stir over medium heat until custard thickens enough to coat spoon and thermometer reads 170°F to 175°F, about 4 minutes (do not boil). Strain into clean bowl; whisk in vanilla. Cover; chill until cold, at least 3 hours and up to 1 day.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl, cover, and freeze until firm, at least 3 hours and up to 3 days.
• Whisk egg white in medium bowl until frothy. Place sugar in shallow bowl. Dip thyme sprigs, 1 at a time, into egg white to coat, then shake off excess. Add to sugar and turn to coat. Place on paper towels to dry. Let stand at room temperature at least 1 hour and up to 8 hours before using.
• Scoop ice cream into bowls or goblets. Garnish with candied thyme.

ROSEMARY ICE CREAM

Steps:

• Put cream and half and half and rosemary in a saucepan.
• Heat until it begins to boil, take off the Heat and let sit for 15 minute.
• In the meantime whisk eggs, vanilla, sugar, honey, and sugar in a bowl.
• After the 15 minute, add part of the warm cream mixture to the egg mixture to temper. Then add tempered honey mixture back into the rosemary and cream.
• Heat on med-low heat until it reaches 165 degrees (add food dye if you wish).
• DO NOT LET IT EXCEED 170 DEGREES OR EGGS WILL SCRAMBLE.
• Strain for rosemary sprigs.
• Chill before freezing in an ice cream maker.
• Freeze according to manufacturer's instructions.

ROSEMARY HONEY ICE CREAM RECIPE

Steps:

• In heavy saucepan combine the cream, half and half, and the rosemary. Bring mixture just to a boil and remove the pan from heat. Let cream mixture stand for 15 minutes.
• In a bowl, whisk together the egg yolks, honey, and sugar. Add the cream mixture in a stream, whisking, and pour the mixture back into pan.
• Cook the custard over moderately low heat, stirring until it registers 170 degrees F on a candy thermometer.
• Strain through a fine sieve set over another bowl and let cool completely.
• Freeze the custard in an ice cream machine according to manufacturer's direction.