rosemary infusing for Honey Rosemary Stracciatella Ice Cream

  • Author: Krista
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 24 hours
  • Yield: 2 pints
  • Category: Dessert


6 egg yolks

3/4 cup of honey

2 cups heavy cream

1 cup whole milk

2 teaspoons vanilla extract

1 tablespoon fresh rosemary, roughly chopped 

4 oz of high quality dark chocolate


Briefly whisk egg yolks in a small bowl, set aside. 

In a heavy saucepan, heat cream, milk, and honey over medium heat. Continue to heat, whisking occasionally until there are bubbles starting to form around the edges of the saucepan. 

Temper the egg yolks by slowly adding 1 cup of the cream/milk/honey mixture to the egg yolks while whisking. Now, you will slowly add the egg mixture into the saucepan, while whisking the mixture in the saucepan. 

Continue to whisk the mixture in the saucepan consistently until it has thickened enough to coat the back of a wooden spoon (about 5 minutes). To know when it’s ready, swipe your finger across the back of the spoon. The edges shouldn’t run into the mark that was made. 

Stir the vanilla extract and chopped rosemary into the custard. Store the custard base in a bowl, and cool completely in the refridgerator overnight. 

The next day, strain the custard mixture through a fine mesh sieve. 

Melt the chocolate in a double boiler/water bath. Transfer to a zip lock baggie or plastic pastry bag. 

Churn the ice cream according to the manufacturer’s instructions. Once it reaches soft-serve consistency, cut the end off of the bag with melted chocolate, and slowly drizzle into the ice cream as it is churning. 

Once churning is complete, transfer the ice cream to a freezer-safe container. Freeze for a minimum of 3 hours before serving. 


Keywords: affogato, ice cream, stracciatella, honey, rosemary, dessert, custard, valentine, valentine's day