Rosemary-lemon ice cream


Another ice cream experiment, inspired by an old comic of mine with interest revitalized by Brian David Gilbert’s ice cream video.


  • 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


  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 and 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 eggs and continue to whip
  4. Slow down the mixer, and slowly stream the milk in, bringing the eggs up to temperature 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


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