Rosemary Ice Cream

This unique and refreshing rosemary ice cream is the perfect balance of sweet and savory.

Ingredients - Serves 6

In a saucepan, combine the milk, heavy cream, and rosemary sprigs. Heat over medium heat until it reaches a simmer. Remove from heat and let the rosemary infuse for 10 minutes.
In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and salt until well combined.
Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
Remove from heat and strain the mixture to remove the rosemary sprigs. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream to a lidded container and freeze for an additional 2-3 hours to firm up.
Serve the rosemary ice cream in bowls or cones and enjoy!