Scooped: Rosemary, Olive Oil, And Pine Honey Ice Cream Recipe

• 3 cups half and half (or 1 1/2 cups each cream and milk)
• 3 (5-inch) sprigs of rosemary
• 3/4 teaspoon kosher salt
• 6 egg yolks
• 1/2 cup pine honey (or other dark, full-flavored honey)
• 1/2 cup strong-flavored extra virgin olive oil

1. Combine half and half, rosemary, and salt in a 3 quart saucepan and heat to just below a simmer. Steep rosemary in dairy for 15 minutes, stirring occasionally, then discard rosemary.
2. In a large bowl, whisk together egg yolks and honey till well-combined. Slowly pour in hot dairy, whisking constantly. Return yolk and dairy mixture to pot and heat on low, just below a simmer, stirring frequently. Custard is done when it forms a thin coat on the back of a spoon and a finger swipes a clean line across.
3. Whisk in olive oil, then transfer to an airtight container to chill in the refrigerator overnight. The next day, churn according to manufacturer's instructions, then freeze for 2 to 3 hours or until firm. Ice cream is best if left to thaw on the counter 10 minutes before serving.

cream, rosemary, kosher salt, egg yolks, honey, strongflavored

Taken from www.seriouseats.com/recipes/2011/02/rosemary-olive-oil-pine-honey-ice-cream-recipe.html (may not work)