Food

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 large sprig of rosemary, finely chopped
• a large pinch of salt
• 2 whole eggs
• ½ cup sugar
• 2 medium or 1 large lemon, zested and juiced

Instructions

1. In a saucepan, combine the heavy cream, milk, rosemary, and salt, and heat on medium-low, to bring it to a temperature around 185-205°F (85-95°C); basically a gentle simmer, but not boiling
2. Meanwhile, in a stand mixer, combine the eggs, sugar, and whip at high speed until light and fluffy
3. Add the finely-chopped zest and the juice of the lemon(s) to the egs and continue to whip
4. Slow down the mixer, and slowly stream the milk in, bringing the eggs up to temperature slowly while avoiding them curdling
5. Cover and chill for at least a few hours (overnight is better)
6. When chilled, churn according to your ice cream maker’s instructions