Rosemary & Pecan Ice Cream

It's no surprise I like to infuse food with herbs from my garden, but seeing as we are at the beginning of winter there isn't a lot of life other than the herbs I've been trying to grow inside (rosemary, thyme and an attempt at basil...which keeps dying).

One of my favorite ice creams is butter pecan, so I though, well seeing as I made rosemary pecans for Christmas Eve, why not try it in ice cream? This is a refreshing take on butter pecan that you will want to consume over and over. Depending on how much of a rosemary flavor you want, play with your steeping time (I like mine strong)! Cheers!

Ingredients:

3 sprigs fresh rosemary
1/3 cup sugar
1 cup whole milk
2 cups heavy cream
4 egg yolks
1 cup roasted pecans

Directions:

1. In a medium saucepan on medium heat add your sugar, rosemary, 1 cup heavy cream, and milk

2. Once the mixture starts to get hot, remove from heat and let sit for 1 hour

3. Once the mixture has steeped remove your rosemary and place back on stove on medium heat

4. Add your egg yolks and whisk until the custard has become thick enough to coat the back of a wooden spoon

5. Strain your custard into the remaining heavy cream. Place in refrigerator for 8 hours or overnight

6.If you need to toast your pecans, preheat the oven to 350 degrees Fahrenheit and toast for 5 minutes

7. When the custard has cooled completely, add to your ice cream maker and follow the manufacturer's freezing instructions. Towards the end of the freezing process mix in your pecans