Its the dead of winter and we love this seasonal not too sweet ice cream created by Miro, pastry chef at Gramercy Tavern who was so kind to share this with home cooks.I promised everyone who has tried my batch that I would post it so here it is!
Yield: 2.5 pints
1 1/2 cups milk
1 1/2 cups heavy cream
3/8 ounce (half a small herb package) rosemary stalks
3/4 ounce white pine sprigs (needles and small branches)
1 cup sugar
4 egg yolks
Combine milk, cream, rosemary and pine in a large pot. Bring just to a boil and then remove from heat. Let infuse for 4 hours and up to overnight.
Remove the pine and rosemary from the pot, making sure to squeeze out any extra liquid into the pot.
Combine this pine/rosemary liquid with 1 cup sugar.
Bring just to a boil. Remove one cup of the liquid, whisk 4 egg yolks in the cup and return to the pot.
Stir constantly on low heat for 2-3 minutes or until the mixture heavily coats the sides of the pot.
Remove from heat and refrigerate for 4 hours until chilled.
Spin in an ice cream maker according to manufacturer’s instructions. Remove to freezer-safe container and harden in the freezer for at least 4 hours before serving