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Rosemary Lemon Ice Cream


Ice Cream:

  • 3 ¾ c/890ml cream
  • 1 c/240ml milk
  • 1 oz/30g rosemary coarsely chopped
  • ½ c/100g granulated sugar
  • 3 egg yolks
  • 2/3 c/215g lemon curd


  • ½ c/100g sugar
  • ½ c/70g whole almonds toasted and chopped
  • 3 tbs/50g butter chopped into small pieces
  • 1/8 tsp salt


  • Combine milk and cream in a large saucepan until just hot, not simmering (about 100F). Add rosemary and stir to submerge. Cover and allow to sit for 3-4 hours in the fridge. Alternatively allow to soak from cold at least 12 hours.
  • Strain the rosemary out with a fine mesh sieve or cheese cloth. Press or squeeze to extract all flavor.
  • Whisk egg yolks and sugar in a bowl until pale yellow and ribbons drip from the whisk.
  • Return to stove and heat on medium-low until just simmering. Remove from heat. Whisk ¼ of cream mixture into eggs until incorporated.
  • Continuously whisking, add egg mixture back into saucepan. Return to heat and continue stirring until starting to thicken. It will not be very thick, just slightly.
  • Remove from heat, cover with plastic wrap touching the surface so that a skin does not form and refrigerate until mostly cool or at least room temperature.
  • Freeze mixture according to your ice cream maker’s instructions.
  • When you are moving the frozen cream mixture to a storage container, layer the lemon curd in at least 3 levels and stir with a spatula to distribute in a ripple effect.


  • Melt sugar in a saucepan over low heat, swirling to redistribute unmelted chunks.
  • Heat to a deep caramel colour. Remove from heat and add butter, stirring until completely incorporated.
  • Return to heat and cook to the low end of hard crack stage (295-300F). Stir in salt and almonds. Spread thinly on a baking sheet and allow to cool. Store in an airtight container.


Find a recipe for lemon curd here.