Rosemary and Maple Custard Ice Cream
Inspired by techniques from Serious Eats.
A take on our classic custard in which maple syrup does all the sweetening and fresh rosemary is infused into the dairy instead of vanilla. Woodsy, gently herbal and caramel-like.
Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 311 kcal |
| Protein | 4.9 g |
| Carbohydrate | 26.2 g |
| of which sugars | 23.7 g |
| of which free sugars | 20 g |
| Fat | 21.4 g |
| of which saturates | 12.5 g |
| Fibre | 0 g |
| Salt | 0.29 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 360 ml double cream
- 360 ml whole milk
- 3 rosemary sprigs (about 10 cm each) removed; nutrition counts a little
- 6 large egg yolks
- 200 ml pure maple syrup
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1
Infuse. Heat the cream and milk to a bare simmer, add the rosemary sprigs, cover and hold on the very lowest heat for 20 min, stirring the base occasionally so nothing catches. Remove the sprigs.
- 2
Mix the yolks. Whisk the yolks with the maple syrup in the heatproof bowl until thoroughly combined.
- 3
Temper. Slowly add about a third of the hot rosemary dairy, a ladle at a time, whisking constantly, then pour it all back into the pan.
- 4
Cook. Stir over medium-low heat until it coats the spatula and the probe shows 77-80 °C; it must not boil.
- 5
Chill. Season with the salt, strain and cool over the iced water. Chill for at least 4 h, or overnight for the best texture.
- 6
Churn and freeze. Churn until thick, then freeze for several hours until it holds a scoop.
Storage
Freeze, covered, for up to 2 weeks.
