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Home Slow Cooker Chicken Wings With Flour

Dark Chocolate & Rosemary Ice Cream Recipe

Ingredients

How to make it

  • Combine sugar, milk, salt, scraped vanilla bean and pods and TWO rosemary sprigs in a saucepan over medium heat.
  • Stir until the mixture begins to steam and simmer.
  • Remove the rosemary and vanilla pods.
  • Stir in the cocoa powder, being sure to incorporate any lumps.
  • Place the egg yolks into a small bowl.
  • Gradually stir in about 1/2 cup of the hot liquid to temper the eggs and return everything to the saucepan.
  • Heat until thickened, but do not boil.
  • Remove from the heat, and stir in the chopped chocolate until chocolate is melted.
  • Pour into a chilled bowl and place the other two rosemary sprigs just on the surface (this will impart some of the rosemary’s oil, but don’t submerge/mix the sprigs in as the chocolate mixture will become very thick and it’s hard to get the sprigs out cleanly.
  • Refrigerate for about two hours until cold.
  • Whip the heavy cream until it forms soft peaks and gently stir into the chocolate mixture.
  • Pour into an ice cream maker, and freeze according to manufacturer’s directions.

Reviews & Comments 1

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  • tlbnitz 14 years ago
    Serve on the side with classic creme brull'e.
    Was this review helpful? Yes Flag

The Cook

tlbnitz Someplace, Canada

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