Tragedy has struck, everyone. I didn’t get my morning paper. Sundays are meant for sleeping in, reading the paper, doing laundry, and drinking coffee. Oh, and for Sunday Scoops! This Sunday, I’ve whipped up something sweet and herbaceous (also, my favorite type of cocktail) in the form of Honey Rosemary Ice Cream. Lil Wayne was wrong when he rapped, “Funny how honey ain’t sweet like sugar,” because honey is very sweet. So sweet, that you don’t even need sugar for this recipe!
Honey Rosemary Ice Cream
2 cups heavy cream
1 cup whole milk
2/3 cup honey
1 rosemary sprig
1. Combine cream, milk, honey, and rosemary in a saucepan on medium heat. Let simmer until small bubbles form around the edges of the pan.
2. Remove the milk and honey mixture from heat and let steep with rosemary sprig for 30 minutes. Discard rosemary sprig.
3. Place mixture in the fridge for 4 hours, or even better, overnight.
4. Transfer mixture to ice cream maker and churn according to manufacturer’s instruction.
Happily adapted from Bon Appetit.