Chocolate Rosemary Ice cream

Apr 05, 2011 13:12

Chocolate and Rosemary ice cream
(very fatty ice cream, you can probably use it as base and put anything you like in it, like fruit, nuts and more)

4 servings

cream for whipping 6 dl
milk 1 1/2 dl
beans from 1 vanllla (they come out like mash)
rosemary twigs 4 small, pounded (The ones I had were about 3 cm, you can probably omit this.)
egg yolks 5 (Use the whites for meringues that go very well with the ice cream)
white sugar 125 g
dark bakers chocolate 125 g in small pieces so they melt easily

I used an oven glass tray to freeze the ice cream in.

I mushed the rosemary to a pulp and mixed into the cream but later when I thought about it I think they meant just to pound it a bit to get the aroma out because they talked about picking out the twigs. But it didn’t matter. Pulp is ok. I’d like to suggest one or two more twigs, like 5 alltogether to get some more rosemary taste.

Cream, milk, vanilla & rosemary in a pot
Heat until it ALLMost boils
Remove from heat
Let steep for 19 minutes (yes it actually says 19 in the recipe)

While it steeps:
Whip the yolks and sugar until white or at least as white as you can

Blend the two mixes

No boiling now!
Heat slowly while stirring until it is thick enough to cover the back of a spoon.
Remove from the heat and add the chocolate.
Stir until it has melted.

Pour everything into whatever you want to freeze it in. Something that does not break when it freezes
Stir now and then.
Let stand until it is cool enough to put into the freezer whithout other food being spoilt!
After one hour, stir again and now and then stir so there will not be any ice crystals.

I think I stirred 3 times in the freezer. Did not notic any ice crystals.

Smaklig spis.

ice cream

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