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Rosemary and mint lend their herby magic to ice cream - recipes

Sunset, May, 1991

Rosemary and mint lend their herby magic to ice cream Aromatic herb give a clean, refreshing taste to homemade ice cream. Just simmer rosemary or mint in milk to infuse its flavor, then mix with eggs and cream. Churn the old-fashioned way with ice and salt, or use an ice-free cylinder or self-refrigerated ice cream freezer.

Rosemary-- Dessert Wine Ice Creame

1 1/2 cups milk 3/4 cup sugar 1 teaspoon minced fresh or dry rosemary leaves 2 large eggs 1 cup whipping cream 1/2 cup late-harvest wine such as Johannisberg Riesling or Semillon 1 teaspoon vanilla Crushed ice and salt (use 8 parts ice to 1 part salt), optional

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In a 2- to 3-quart pan over medium heat, frequently stir milk, sugar, and rosemary until mixture just comes to a boil.

Meanwhile, in a bowl, beat eggs and cream to blend. Whisk in hot milk mixture. Mix in wine and vanilla (mixture may look slightly curdled). Cover and chill until mixture is cold, about 2 hours, or up until next day.

Pour mixture into a 1-quart or larger ice cream freezer container (frozen cylinder, self-refrigerated, or with ice and salt). Freeze according to manufacturer's directions or until dasher is hard to crank. Serve ice cream softly frozen. (Or, if made ahead, pack ice cream in a container and freeze airtight up to 1 week.) Makes about 1 quart.

Per 1/2-cup serving: 218 cal.; 3.7 g protein; 12g fat; 22 g carbo.; 49 mg sodium; 93 mg chol.

Mint Ice Cream

2 cups milk 3/4 cup sugar 1 cup (about 2 oz.) minced fresh mint leaves, or 1 teaspoon mint extract 2 large eggs 1 cup whipping cream 1 teaspoon vanilla Crushed ice and salt (use 8 parts ice to 1 part salt), optional

In a 2- to 3-quart pan over medium heat, frequently stir milk, sugar, and mint until mixture just comes to a boil.

Meanwhile, in a bowl, beat eggs and cream to blend. Whisk in hot milk mixture. Mix in vanilla. Cover and chill until cold, about 2 hours, or up until next day.

Pour mixture through a fine strainer into a 1-quart or larger ice cream freezer container (frozen cylinder, self-refrigerated, or with ice and salt); discard mint pieces. Freeze according to manufacturer's directions or until dasher is hard to crank. Serve ice cream softly frozen. (Or, if made ahead, pack ice cream in a container and freeze airtight up to 1 week.) Makes about 1 quart.

Per 1/2-cup serving: 220 cal.; 4.4 g protein; 13 g fat; 23 g carbo.; 56 mg sodium; 95 mg chol.

Rosemary and mint lend their herby magic to ice cream - recipes

Sunset, May, 1991

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