a variation on David Lebovitz’ Mint Chip Ice Cream Recipe
1 cup soy milk
3/4 cup sugar
2 cups heavy cream
pinch of salt
1 cup rosemary, with stem removed
5 large egg yolks
Basically, follow the directions for David Lebovitz’ Mint Chip Ice Cream recipe but instead of soaking the mint in the milk and sugar mixture, put 1 cup of rosemary instead.
There’s a wonderful fragrance of rosemary and works well with the creaminess. I wonder if it’s possible to do a rosemary & olive oil ice cream?
Incidentally, how in the world does one take photos of quickly melting ice cream in the heat of southern california?!