It’s that time of year again everybody – ICE CREAM TIME! It’s hot out and you need to cool off. Remember when you were little and the ice cream would run down your arm because you couldn’t lick it fast enough? I do! I planted some great herbs this spring and I wanted to make something that highlighted that freshness.
This is a grown-up, gourmet ice cream that is sure to please any palate. It is refreshing and summery. Goes perfectly with some shortbread cookies or fresh berries.
YOU WILL NEED:
Ice cream maker (department stores have good ones like Cuisinart for around $80)
½ cup chopped fresh mint
½ cup chopped fresh basil
1 tbsp chopped fresh rosemary
**(ONLY use fresh herbs!)
¼ cup lemon ginger marmalade (Williams Sonoma has a great one: http://www.williams-sonoma.com/recipe/meyer-lemon-ginger-marmalade.html
¼ cup plus 1 tbsp. lemon honey (you can find lots of flavored honeys online or at places like Whole Foods)
1 ½ cups milk
1 cup sugar
3 cups heavy cream
1 tbsp. vanilla
Put herbs, marmalade and honey in a small saucepan and heat till warm on stove, about 3-5 minutes on medium. Set aside and let cool about 15 minutes.
Put mixture in food processor or blender and puree. You want the herbs in tiny pieces.
Mix milk and sugar in mixer on low till sugar is dissolved, about 2 minutes.
Add cream and vanilla and then honey mixture and mix on medium about 2 minutes.
Pour into ice cream machine and turn on. Mix about 20-25 minutes. It will be soupy.
Chill at least 8 hours or overnight.