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Rosemary Ice Cream With Grilled Peaches Recipe

Ingredients

How to make it

  • Whisk together the milk, sugar, egg yolks, and rosemary and cook in a double boiler over simmering water until the mixture thickens, about 10 minutes, stirring frequently. Remove from heat and add vanilla and cream. Refrigerate overnight to allow rosemary to infuse its flavor.Strain and freeze in an ice cream machine according to manufacturer’s directions and then freeze until firm in the freezer.Grill peaches over medium high flame until grill marks appear and the natural sugars in the peaches begin to caramelize, about 3-5 minutes. Serve peaches with a scoop of rosemary ice cream.
  • *Note: to peel ripe peaches, score an X in the bottom of each peach and then drop into a large pot of boiling water for about 3 minutes. Remove peaches with a slotted spoon and transfer immediately to a large bowl of ice water. When peaches are cool skins should slip off easily.

Reviews & Comments 3

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    " It was excellent "
    juels ate it and said...
    So unusual and delightful sounding!
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    " It was excellent "
    superfoodman ate it and said...
    Interesting!! would like to try!
    Was this review helpful? Yes Flag
    " It was excellent "
    snowcat17 ate it and said...
    okay girl.. menu: pork loin roasted with balsalmic vinegrette, sweet taters and aspragus with garlic sauce and this yum for dessert.. start cookin.. im at the 'airport' hahah HIGH FIVE FORKS!!!
    Was this review helpful? Yes Flag

The Cook

choclytcandy Dallas, Dallas

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