Rosemary Ice Cream with Sour Cherries, Toasted Walnuts and Pretzels
This is a classic recipe for ice cream with a savory twist.
- Place inner bowl of electric ice cream maker in freezer for 16 hours to overnight to freeze.
- In a large saucepan, over medium heat, bring cream and milk to a simmer. Cook for 5 minutes, stirring occasionally, do not boil. Add rosemary and cover. Remove from heat and steep for 30 minutes.
- Preheat oven to 400°. Place walnuts on baking sheet and bake for 8 minutes. Place in refrigerator to chill.
- Meanwhile, in a small saucepan over medium heat, add cherries, lemon zest, lemon juice, cinnamon, 2 tablespoons sugar and water. Stir to combine and cook for 10 minutes or until liquid is reduced. Place in refrigerator to chill.
- In a medium bowl, whisk egg yolks, remaining 2 cups of sugar, vanilla and salt. Reserve.
- Bring cream and rosemary back to a simmer and cook for 5 minutes. Strain into a large measuring cup or bowl. Discard rosemary. Temper the egg mixture by adding ¼ cup of cream to egg mixture, whisking constantly. Slowly pour in remaining mixture and incorporate completely.
- Return mixture to pot and place on stove. Cook over medium heat until mixture thickens and has a silk-like appearance; stirring constantly, about 5 minutes. Remove from heat and transfer mixture to a metal bowl, place into an ice bath. Continue stirring until mixture cools to 35°, about 5 minutes.
- Immediately bring out ice cream machine, assemble, turn machine on, add mixture and run for 15 minutes.
- Add walnuts, cherries and pretzels, run for 5 more minutes.
- Serve immediately, or freeze up to 3 weeks in a plastic container.
Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen