Ice cream is perhaps one of the most popular foods in the world. While many people visit their local ice cream parlor or grocery store frozen food aisle to satisfy their ice cream fix, this delicious and often decadent dessert can be made right at home. Those who want to try their hands at homemade ice cream should consider the following recipe for “Caramelized Honey Ice Cream With Rosemary and Orange” from Lori Longbotham’s “Luscious Creamy Desserts” (Chronicle Books).
Caramelized Honey Ice Cream With Rosemary and Orange
Serves 6 to 8 1⁄2 cup honey 2 cups heavy whipping cream 11⁄2 cups whole milk 2 6-inch sprigs fresh rosemary 5 strips orange zest, removed with a vegetable peeler 8 large egg yolks 1⁄2 cup sugar Pinch of salt 1⁄2 cup fresh orange juice Honey Caramel Sauce (see below) Bring the honey to a boil in a medium heavy saucepan over medium heat. Boil for 5 minutes, or until darkened, but not burned, and very fragrant. Remove the pan from the heat.
