Rosemary ice cream

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. To make ice cream with rosemary, we will need: fresh rosemary sprigs, sour cream, milk, sugar, brown (cane) sugar, yolks.

2. Step 2:

   

   Pour milk into a saucepan, add rosemary sprigs. Bring the milk to a boil and immediately remove from the heat.

3. Step 3:

   

   Cover the pan with a lid and cool the milk for 30 minutes. Then put the milk back on the fire and bring it to a boil again. Then cool again. Repeat the boiling-cooling process again. This is necessary, rosemary has given its aroma and taste to milk.

4. Step 4:

   

   After the milk has cooled for the third time, you need to strain it and heat it over low heat.

5. Step 5:

   

   Meanwhile, beat the yolks with sugar and brown sugar until fluffy. I made a smaller portion, so I used only 2 yolks.

7. Step 6:

   

   Without ceasing to beat, pour hot milk into the yolks in a thin stream.

8. Step 7:

   

   Pour the mass back into the saucepan and cook, stirring constantly, over low heat until thickened. At the same time, try not to bring the mass to a boil.

9. Step 8:

   

   Rub the cream through a sieve and cool to room temperature. I did not wipe through a sieve, as the cream turned out to be perfect - without lumps.

10. Step 9:

    

    Add sour cream to the cooled cream and mix.

11. Step 10:

    

    Put the mass in a container and put it in the refrigerator for 2 hours. Then put it in the freezer for another 1 hour. When serving, you can sprinkle ice cream with cane sugar and garnish with rosemary sprigs.