Rosemary Honey and Hazelnut Ice Cream

In my dream, I’m making my way through a familiar garden, amused at the collection of living herbs. My eyes are darting around. Though I’m not feeling particularly anxious, I do feel impatient. I can sense my impatience morphing into anticipation–the kind that arises when you’re combing through a one thousand puzzle piece set. I’m both delighted and bewildered at the infinite permutations of scent and flavor arrangements. I’m unable to fixate my sight on any single shrub or flower, as each texture and color is just as intriguing as the last.

I can hardly keep my hands to myself too. I’m gently pinching the tops of every herb in the garden, each scent mixing with the other effortlessly and graciously. There’s a bee–several actually–in the rosemary bush with purple flowers. I can hear their low hums as they sway from one flower to the next, dousing themselves in the nectar and pollen. Without a second thought, the bees indulge in the sweetness of the rosemary flower. Standing amongst the bees, I find the puzzle piece, breaking my limited conceptions of where rosemary could permeate.

Just as I’m about to pick one of the flowers, I’m roused from my dream. But I remember the hazy garden, I remember the rosemary, and I remember the bees. I’ll be back tomorrow.

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Rosemary Honey and Hazelnut Ice Cream

Course: Dessert

Keyword: Ice Cream

Author: Shawn

Ingredients

• 1 cup whole milk
• 3 large rosemary sprigs washed and dried
• ⅓ cup granulated sugar
• ¼ tsp kosher salt
• ½ tsp xanthan gum
• ½ cup honey
• 1 ¾ cup heavy cream
• ⅔ cup raw hazelnuts
• ½ tsp vanilla paste or 1 tsp vanilla extract

Instructions

• Add the whole milk and rosemary sprigs to a saucepan. Over medium-low heat, bring the milk to a gentle simmer where small bubbles appear on the edges, stirring frequently. Do not boil!
• As the milk heats up, whisk the sugar, salt, and xanthan gum in a large, heat-proof bowl until well combined. Add the honey. When the milk is ready, carefully pour the milk and rosemary sprigs into the bowl and stir until the honey dissolves. Let this mixture cool for 10 minutes or until room temperature.
• Pour the heavy cream to the same bowl and whisk together. Pour the mixture into an airtight container, leaving the rosemary sprigs to steep, and refrigerate overnight or up to 2 days.
• Prepare the ice cream maker per the manufacturer’s instructions.
• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Place the hazelnuts in a single layer on the prepared baking sheet. Toast for 10 to 15 minutes, or until fragrant, stirring frequently.
• When the hazelnuts are toasted, remove from the oven and wrap in a kitchen towel for 5 minutes to steam. To remove the outer shell, rub the hazelnuts enclosed in the towel. Allow to cool completely. When cooled, give them a rough chop and set aside.
• Remove the rosemary sprigs from the ice cream base, add the vanilla paste, and give the base a good stir until well combined.
• Pour the mixture into the mouth of the ice cream maker. Depending on the manufacturer’s instructions, churn the ice cream for 30-60 minutes, or until creamy and fluffy. Just before the ice cream is done, add the roasted hazelnuts and churn for a minute more.
• Pour the ice cream into an airtight, freezer safe container. Place in the freezer to set for 4 hours or overnight, though you don’t have to if you prefer soft serve!
• Serve with more hazelnuts crushed over the top.

Enjoy! <3