Name: Rosemary Ice Cream Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 6 h 25 min
Cuisine: American
Ingredients: 2 cups heavy cream, divided; 1 cup whole milk; ¾ cup loosely packed light brown sugar; 1 ½ teaspoons vanilla extract; pinch of salt; 3 (about 6 inch) sprigs fresh rosemary

Jump to Recipe

If you’re on the hunt for a uniquely refreshing frozen treat that combines herbal elegance with creamy indulgence, Rosemary Ice Cream is an absolute must-try. This recipe transforms simple ingredients into a silky, fragrant dessert where the piney notes of fresh rosemary infuse every luscious bite. It’s perfect for those warm afternoons when you want something cool yet surprisingly sophisticated, and it’s sure to become a favorite conversation starter at your next gathering. Trust me, once you make this Rosemary Ice Cream, you’ll be dreaming up excuses to scoop it again and again.

Rosemary Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

The magic of Rosemary Ice Cream lies in a handful of straightforward ingredients that each bring something special to the table—from the richness of cream to the subtle herbal depth that only fresh rosemary can provide. Every element is essential, whether it’s enhancing the texture, taste, or aroma.

2 cups heavy cream, divided: Provides a smooth, velvety base that makes the ice cream luxuriously rich.
¾ cup loosely packed light brown sugar: Adds a gentle sweetness with a hint of molasses for depth.
Pinch of salt: Enhances the natural flavors and balances the sweetness.
3 (about 6 inch) sprigs fresh rosemary: The star ingredient that infuses a fragrant, pine-like aroma and distinctive flavor.
1 cup whole milk: Lightens the cream slightly while maintaining creaminess and smoothness.
1 ½ teaspoons vanilla extract: Infuses a warm, familiar sweetness that complements both cream and rosemary beautifully.

How to Make Rosemary Ice Cream

Step 1: Infuse the Cream with Rosemary

Start by adding 1 cup of heavy cream, light brown sugar, salt, and the whole rosemary sprigs to a medium saucepan. Heating this gently over medium heat allows the sugar to dissolve evenly and the rosemary to release its aromatic oils. Watch closely as the mixture approaches a delicate simmer around the edges—this is when the herbal infusion really begins. Then, promptly remove the pan from heat to keep the flavors fresh and vibrant without cooking off the delicate notes.

Step 2: Combine Remaining Ingredients

Next, stir in the second cup of heavy cream, the whole milk, and the vanilla extract. This mix balances the rosemary’s assertiveness with creaminess and sweetness, creating a harmonious flavor foundation for the ice cream.

Step 3: Chill and Steep for Optimal Flavor

Refrigerate your mixture for about 6 hours. This step is crucial—the extended chill time lets the rosemary fully steep and infuse the cream with its signature piney essence, while also allowing the mixture to develop a rich texture before freezing.

Step 4: Remove Rosemary and Freeze

Before freezing, carefully remove the rosemary sprigs to avoid any unwanted tough bits. Then, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. The churning process incorporates air, transforming the creamy infusion into the smooth, dreamy Rosemary Ice Cream we all crave.

How to Serve Rosemary Ice Cream

Garnishes

Rosemary Ice Cream shines beautifully on its own, but pairing it with garnishes can elevate the presentation and flavor. Consider topping it with a light drizzle of honey to add subtle floral sweetness or a sprinkle of crushed pistachios for a satisfying crunch. Fresh rosemary sprigs make an elegant visual garnish, enhancing the herbal theme.

Side Dishes

This ice cream pairs wonderfully with light, complementary desserts such as lemon shortbread cookies, almond biscotti, or a simple fruit tart. The herbal notes in the ice cream cut through richness and add sophistication while the sides contribute texture and a balance of tart or nutty flavors.

Creative Ways to Present

Get playful with presentation by serving scoops of Rosemary Ice Cream in hollowed-out citrus halves for a burst of fresh zestiness, or alongside a warm rosemary-infused poached pear. You can even drizzle a balsamic reduction for a gourmet twist that highlights the complex herbal-sweet flavor profile.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Rosemary Ice Cream in an airtight container in the freezer. Properly stored, it will maintain its creamy texture and fresh flavor for up to two weeks. To avoid ice crystals, place a piece of parchment paper directly on the surface before sealing.

Freezing

If you want to make this recipe in advance, you can freeze the custard mixture before churning, but remember to thaw it overnight in the fridge and give it a gentle stir before processing in your ice cream maker. This ensures the rosemary flavor is perfectly infused and textures stay smooth.

Reheating

Unlike savory dishes, Rosemary Ice Cream shouldn’t be reheated. Instead, allow it to soften slightly at room temperature for 5-10 minutes before serving to achieve that perfect scoopable consistency.

FAQs

Can I use dried rosemary instead of fresh?

Fresh rosemary is preferable because it provides a brighter, more fragrant flavor. Dried rosemary can be too concentrated and may impart a bitter or woody taste, which is less ideal for the subtle creaminess of this ice cream.

Is it necessary to steep the rosemary for 6 hours?

Yes, the extended steeping time allows the rosemary’s oils to deeply infuse the dairy, which creates the signature flavor of the Rosemary Ice Cream. Rushing this step can result in a weaker herbal essence.

Can I make this recipe without an ice cream maker?

While an ice cream maker gives the best creamy texture by steadily churning the mixture, you can still make this ice cream by freezing the mixture and stirring it every 30 minutes until firm to prevent icy chunks.

How strong will the rosemary flavor be?

The rosemary flavor is pleasantly aromatic but not overpowering—just enough to add a sophisticated herbal note that complements the richness of the cream and vanilla.

What’s the best way to serve Rosemary Ice Cream to guests?

Serve it in elegant small bowls or dessert glasses with a fresh garnish, like a sprig of rosemary or a light drizzle of honey, to emphasize its gourmet appeal. It’s also lovely alongside simple shortbread or fresh berries to round out the experience.

Final Thoughts

If you’re craving an ice cream experience that breaks away from the usual vanilla or chocolate, Rosemary Ice Cream promises to delight your taste buds with its vibrant yet comforting twist. It’s a beautiful balance of creamy richness and fresh herbs that’s surprisingly easy to make yet impressively unique. I can’t wait for you to try making this at home and share it with friends and family—they’ll thank you for bringing this joyful, aromatic treat into their lives.

Rosemary Ice Cream Recipe

★★★★★

4.9 from 24 reviews

Author: Thomas
Total Time: 6 hours 25 minutes
Yield: About 1 quart (4 servings) 1x
Diet: Vegetarian

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Description

This sophisticated Rosemary Ice Cream offers a unique herbal twist on traditional creamy desserts. Infused with fresh rosemary sprigs and sweetened with brown sugar, this homemade treat balances aromatic flavors with rich, smooth texture, perfect for adventurous food lovers seeking a refreshing and elegant dessert.

Ingredients

Scale

Dairy

2 cups heavy cream, divided
1 cup whole milk

Sweeteners & Flavorings

¾ cup loosely packed light brown sugar
1 ½ teaspoons vanilla extract
pinch of salt

Herbs

3 (about 6 inch) sprigs fresh rosemary

Instructions

Infuse cream with rosemary and sugar: In a medium saucepan, combine 1 cup of heavy cream, brown sugar, salt, and whole rosemary sprigs. Heat over medium, stirring occasionally, until sugar dissolves and the mixture just starts to simmer around the edges. Remove immediately from heat to prevent bitterness.
Add remaining dairy and vanilla: Stir in the remaining cup of heavy cream, whole milk, and vanilla extract to the infused mixture, incorporating all ingredients evenly.
Refrigerate to steep flavors: Cover and refrigerate the mixture for about 6 hours to allow the rosemary to deeply infuse the cream and milk blend, enhancing the herbal notes.
Remove rosemary and churn: Take out rosemary sprigs, then pour the mixture into an ice cream maker. Freeze according to the manufacturer’s instructions until it reaches a creamy, scoopable consistency.

Notes

Ensure not to overheat the cream and rosemary to avoid releasing bitter flavors.
Allowing the mixture to steep in the refrigerator is crucial for flavor infusion.
If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm.
Fresh rosemary quality will greatly influence flavor; use fresh and aromatic sprigs.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop infusion and ice cream maker freezing
Cuisine: American