Preparation
time: 30 min time: 10 hrs
Combine cream, milk, honey, and rosemary oil in large saucepan. Stir over medium heat until small bubbles form around edges of pan. Remove from heat cover and let steep half an hour. Discard rosemary oil. Return cream mixture to simmer remove from heat.
Whisk yolks and ocean salt in medium bowl. Progressively add hot cream mixture whisk until blended. Return custard to same saucepan and stir over medium-low heat until custard thickens slightly and jackets back of spoon when finger is attracted across and instant-read thermometer placed into custard registers 165°F to 170°F, four to five minutes (don't boil). Strain into medium bowl. Set bowl over bigger bowl full of ice and water stir from time to time until awesome, about ten minutes. Remove bowl from ice and water. Cover custard with plastic wrap and chill a minimum of 4 hrs.
Transfer custard to bread maker and follow manufacturer's instructions. Transfer frozen treats to container cover and freeze until firm, a minimum of 4 hrs. DO AHEAD Can be created 4 days ahead. Keep frozen.
- Recipe by Sara Kate Gillingham Ryan
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Dietary Content
- 1/2 cup contains:
- Calories (kcal) 275.6
- %Energy 68.
- Fat (g) 20.8
- Saturated Fats (g) 12.3
- Cholesterol (mg) 173.1
- Carbohydrates (g) 21.
- Soluble Fiber (g) .
- Total Sugars (g) 18.3
- Internet Carbs (g) 21.
- Protein (g) 3.3
- Sodium (mg) 35.8
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