Rosemary ice cream

4 servings
5 hours

Prepare the ingredients. To make ice cream with rosemary, we need: fresh sprigs of rosemary, sour cream, milk, sugar, brown (cane) sugar, yolks.

Pour milk into the saute pan, add sprigs of rosemary. Bring the milk to the boil and immediately remove from the heat.

Cover the pan with a lid and cool the milk for 30 minutes. Then put the milk back on the heat and bring it to the boil once more. Then cool again. Repeat the boiling-cooling process again. This is necessary, rosemary gave its aroma and taste to milk.

After the milk is cooled for the third time, you need to strain it and heat it over low heat.

Meanwhile, beat the yolks with sugar and brown sugar until fluffy. I did a smaller portion, so I only used 2 yolks.

Without stopping to beat, pour hot milk into the yolks with a thin stream.

Pour the mass back into a sauté pan and cook, stirring constantly, over low heat until thickened. At the same time, try not to bring the mass to a boil.

Wipe the cream through a sieve and cool to room temperature. I did not wipe through the sieve, since the cream turned out to be perfect - without lumps.

Add sour cream to the cooled cream and mix.

Transfer the mass to a container and remove it to the refrigerator for 2 hours. Then for another 1 hour in the freezer. When serving, you can sprinkle cane sugar on ice cream and garnish with sprigs of rosemary.