Rosemary and Olive Oil Ice Cream Recipe

Name: Rosemary and Olive Oil Ice Cream Recipe
Prep time: 4 h 40 min
Cook time: 20 min
Total time: 5 h
Yield: 8 servings
Ingredients: 1 ½ cups whole milk; ½ cup white sugar; ¼ cup brown sugar; 2 tablespoons light corn syrup; Pinch of flaky sea salt; 4 Fresh rosemary sprigs; 5 egg yolks; 1 ½ cups heavy cream; 1/3 cup extra virgin olive oil

User Reviews

4.3

279 reviews

Good

Prep Time
4 hrs 40 mins
Cook Time
40 mins
Total Time
5 hrs
Servings
8 servings
Calories
385 kcal
Course
Dessert
Cuisine
European

Rosemary and Olive Oil Ice Cream Recipe

Farrah Baldwin

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Satisfy your sweet cravings with a twist! Our Rosemary and Olive Oil Ice Cream is a creamy, herb-infused masterpiece that redefines dessert and keeps you longing for just one more spoonful!

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Ingredients

Servings

1 ½ cups whole milk
½ cup white sugar
¼ cup brown sugar
2 tablespoons light corn syrup
Pinch of flaky sea salt
4 Fresh rosemary sprigs
5 egg yolks
1 ½ cups heavy cream
1/3 cup extra virgin olive oil

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Instructions

Combine the whole milk, white sugar, brown sugar, corn syrup, salt, and rosemary in a medium saucepan. Heat over medium, stirring frequently, for 10 minutes. The sugar should be melted, the milk should be hot, and the mixture should smell of rosemary.
Place the egg yolks in the bowl of your stand mixer. Use the whisk attachment to beat the eggs on medium until well-combined and light in color. Strain the rosemary from the milk mixture.
With the mixer running on the Stir setting, very slowly trickle a ladleful of hot milk into the yolks to temper. Pour the egg mixture into the saucepan and cook the custard, stirring constantly, over medium heat until thick enough to coat a wooden spoon (about 2 to 4 minutes). Turn off the heat and strain through a fine mesh sieve into a large bowl. Stir in the heavy cream and olive oil, cover, and chill in the refrigerator for a minimum of 2 hours or overnight.
Freeze according to the manufacturer’s instructions for your ice-cream maker model. For KitchenAid, turn the mixer on to ‘stir’, then pour in the mixture and churn for 20 to 30 minutes (or until you reach your desired consistency). Scrape the soft serve ice cream into a freezer-safe airtight container and freeze until solid.

Equipments used:

Notes

Makes 1 Quart which equals eight 1/2 cup servings.
Store your homemade Rosemary and Olive Oil Ice Cream in a freezer-safe container to maintain its freshness and texture. You can also press a piece of parchment paper or plastic wrap directly onto the surface of the churned ice cream before sealing the container. This extra step helps prevent freezer burn.
It will stay good for up to two weeks when kept frozen. For the best experience, allow the ice cream to sit at room temperature for a few minutes before serving to soften slightly.

Nutrition Information

Show Details

Serving 1serving Calories 385kcal (19%) Carbohydrates 27g (9%) Protein 5g (10%) Fat 30g (46%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Cholesterol 177mg (59%) Sodium 40mg (2%) Potassium 133mg (4%) Fiber 0.02g (0%) Sugar 27g (54%) Vitamin A 894IU (18%) Vitamin C 0.3mg (0%) Calcium 108mg (11%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 385 kcal

% Daily Value*

Serving	1serving
Calories	385kcal	19%
Carbohydrates	27g	9%
Protein	5g	10%
Fat	30g	46%
Saturated Fat	13g	65%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Cholesterol	177mg	59%
Sodium	40mg	2%
Potassium	133mg	3%
Fiber	0.02g	0%
Sugar	27g	54%
Vitamin A	894IU	18%
Vitamin C	0.3mg	0%
Calcium	108mg	11%
Iron	0.5mg	3%