How to Make Rosemary and Olive Oil Ice Cream
Step #1: 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. Step #2: 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. Step #3: 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.
Expert Tips
Choose High-Quality Ingredients: The quality of the olive oil is paramount in this recipe. Use a high-quality extra virgin olive oil that has a fruity, slightly peppery flavor. This will impart a nuanced depth to the ice cream. Similarly, fresh, organic rosemary and farm-fresh eggs can make a noticeable difference in flavor. Deeper Rosemary Essence: To get a more pronounced rosemary flavor without it being overpowering, consider infusing the rosemary in the milk mixture for longer than the recipe says. After heating, let it sit for an additional 10-20 minutes off the heat before straining. This will deepen the rosemary essence. 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.
