Honey Orange Rosemary Ice Cream

• 1/2 whole Orange Rind
• 1 cup Whole Milk
• 2 cups Heavy Whipping Cream
• 1/2 cups Honey
• 1/4 cups Sugar
• 1-1/2 sprig Fresh Rosemary
• 2 Tablespoons Freshly Squeezed Orange Juice

1. Slice an orange in half, and using a sharp knife slice the orange rind from one of the halves. Try to slice off only the orange rind, with as little of the white membrane as possible. Set aside.
2. In a medium saucepan over medium heat, bring the milk and cream to a simmer. Add the honey and sugar, and stir until dissolved. Add the orange rind and rosemary sprigs, then remove from heat and let steep for 15-20 minutes, or until you reach your desired taste.
3. Remove the rosemary sprigs and orange rind, then place the milk mixture in the refrigerator or freezer until chilled. Once the cream mixture has chilled, add the freshly squeezed orange juice and stir to mix. Pour the cream into your ice cream container and make according to your machine's directions. Then, place the ice cream in a container, cover, and put in the freezer until firm. Serve and enjoy!

orange rind, milk, cream, honey, ubc, rosemary, freshly squeezed orange juice

Taken from tastykitchen.com/recipes/desserts/honey-orange-rosemary-ice-cream/ (may not work)