Honey-Rosemary Ice Cream

• 2 cups heavy whipping cream
• 1 cup whole milk
• 2/3 cup honey
• 1 6-inch-long fresh rosemary sprig
• 5 large egg yolks
• Large pinch of fine sea salt

1. Combine cream, milk, honey, and rosemary in large saucepan. Stir over medium heat until small bubbles form around edges of pan. Remove from heat; cover and let steep 30 minutes. Discard rosemary. Return cream mixture to simmer; remove from heat.
2. Whisk yolks and sea salt in medium bowl. Gradually add hot cream mixture; whisk until blended. Return custard to same saucepan and stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across and instant-read thermometer inserted into custard registers 165u0b0F to 170u0b0F, 4 to 5 minutes (do not boil). Strain into medium bowl. Set bowl over larger bowl filled with ice and water; stir occasionally until cool, about 10 minutes. Remove bowl from ice and water. Cover custard with plastic wrap and chill at least 4 hours.
3. Transfer custard to ice cream maker and follow manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 4 hours. DO AHEAD:

heavy whipping cream, milk, honey, rosemary sprig, egg yolks, salt

Taken from www.epicurious.com/recipes/food/views/honey-rosemary-ice-cream-363713 (may not work)