The unexpected addition of fresh rosemary to this ice cream will give you a whole new perspective on this frozen dessert. The rosemary combined with vanilla bean creates a distinct fragrance and wintry flavor. Prepare a batch of this ice cream the night before your next party.
Rosemary Vanilla Bean Ice Cream [Vegan]
- 2 15-ounce cans of full-fat coconut milk
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 sprig of fresh rosemary
- 2 tablespoons vanilla bean paste, or one scraped vanilla bean
- Bruise up the sprig of rosemary by twisting it or hitting it with the dull side of a knife. This will release some oils that are trapped in the leaves and the stem to add more flavor to the ice cream.
- Combine all of the ingredients in a small saucepan. Heat the mixture on medium heat, stirring constantly. The cornstarch could clump up if you stop stirring!
- Bring the mixture to a small boil and start a timer for 5 minutes. Keep stirring, the cream should start to thicken.
- When the 5 minutes is up and the cream is visibly thicker, turn off the heat and let the mixture cool at room temperature for about 10 minutes.
- Pour the cream through a strainer to get all of the rosemary pieces out of it. Allow the cream to cool completely either at room temperature or in the refrigerator.
- If you have an ice cream machine you can freeze the cooled cream according to the manufacturer’s instructions. Otherwise, you can store the cream in an airtight container and place it in the freezer. Freezer-safe glass containers work best in the freezer as the food will develop fewer ice crystals.
- After 2-4 hours the ice cream should be ready to go. Let the ice cream sit at room temperature for about 10 minutes before trying to scoop it. Since it’s homemade it doesn’t have all of the chemicals that keep store-bought ice cream that perfect scoopable texture.