It is so earthy and full of flavor. It goes in everything.
Mike and I shared some rosemary ice cream at Curate in Asheville a few weeks ago. It was the best... thing... ever. I would have licked the slate dish it was served on, but I was afraid Mike would leave me (he's very possessive of his ice cream). It was served with almond sponge cake made in a plastic cup in the microwave (how cool is that!?), topped with a marcona almond caramel and candied orange rind. Absolute deliciousness. Umm, deliciousness is actually a word!? Yeah, I knew that.
So clearly, I had to create a version of rosemary ice cream so I could eat this forever. Or wait... we could just move to Asheville so I could eat at Curate every day. Don't judge me. It was that good.
To make things even worse, I stumbled upon the gelato counter at Whole Foods over the weekend, and everything became clear: I needed gelato in my life.
This recipe turned out extremely creamy and the eggs add some extra richness. There was a hint of rosemary flavor, AND it's good for you because I added some Greek yogurt. Anything made with Greek yogurt is clearly healthy.
Printable Recipe HERE
2 cups heavy cream
1 cup fat free Greek yogurt (Chobani is my favorite brand)
5 large rosemary sprigs, leaves removed from 3 of the springs and finely chopped
1 cup sugar
1 cup half and half
4 large eggs
1/8 teaspoon vanilla extract
dash of salt
In a medium saucepan, combine the heavy cream, Greek yogurt, rosemary (sprigs and leaves) and the sugar. Warm over moderate heat, stirring, just until steaming. Remove from the heat.
In a large bowl, whisk the eggs and the half and half until smooth. Slowly pour the hot cream into the egg mixture, whisking constantly, until combined. Add the vanilla and salt. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it coats the back of a wooden spoon, about 8 minutes. Strain the custard into a bowl and refrigerate until chilled.
Once cooled completely, add the gelato mixture to an ice cream maker and churn for about 5 minutes, until thickened. Don't over-churn, or you may whip your cream! Freeze for at least an hour before serving to ensure the gelato is completely frozen.