I was thinking about ANZAC day approaching and how I could do something a little different from my usual batch of ANZAC cookies. Of course, the cookies did and will continue to happen (I’ll add my recipe to tomorrows post) but what I came up with was just a random thought that turned into an experiment, which then turned into this very simple recipe for home-made, rosemary infused ice cream….perfect to sandwich between a couple of cookies too!
- 600ml bottle of thickend cream
- a few sprigs of fresh rosemary (washed)
- 1 teaspoon of maple essence
- 2 tablespoons of white sugar
- Place all of the ingredients in a saucepan and bring to almost a boil while continuously stirring.
- Turn down to a simmer for 5 mins.
- Allow to cool and then transfer to a storage container with a lid.
- Place in the refrigerator overnight as this will allow the flavour to further develop.
- Add mixture to an ice cream maker and follow manufactures instructions to create ice cream.
- Ice cream will be of a soft serve consistency, so I place mine in a baking tin, covered with foil and placed in the freezer until ready to serve.
This recipe only took a few minutes of prep time and some simple ingredients (plus the freezer time).
I used fresh rosemary from our garden and had originally planned to strain the rosemary from the cream after it had infused overnight but the cream was very thick, like a ganache so I left it in….glad I did as I think it would have lost something if I had removed it.