Rosemary ice cream

Name: Rosemary ice cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1000g

This variant was created through my love for herbs.

I made a conscious decision to use this base because its consistency is even more full-bodied with the addition of the condensed milk,
becomes creamier and velvety.

I prefer to add fresh quartered strawberries to this rosemary ice cream /

Blueberries / raspberries ... to your taste

Print recipe

Ingredients

520 g whole milk 3,5%
140 g cream 30%
100 g Kondensmilch
Alternatively, instead of condensed milk, 50 g cream / 50 g whole milk
(with condensed milk the ice cream becomes much creamier)
140 g Eis Perfecto
15 g Bindemittel Perfecto
85 g sugar
pinch of salt

Preparation

Step 1:
Bring 4 larger sprigs of rosemary to the boil with the whole milk while stirring.
Step 2:

Remove from the stove, cover and let cool
then let it steep in the refrigerator for at least 24 hours.
Step 3:

Mix all dry ingredients
Step 4:

Remove the twigs from the milk and pour the milk through a sieve.
Step 5:

Mix this milk and the condensed milk with the dry ingredients for at least two minutes on the highest setting. Then add the cream and mix briefly.
Step 6:

Let the mix mature in the refrigerator for 60 minutes.
Step 7:

Now freeze the ice in the ice cream maker or with the hand freezing method