Rosemary Cream Cheese Ice Cream

• 1-1/4 cup Milk
• 3 sprigs Fresh Rosemary, Washed And Roughly Chopped
• 1/2 teaspoons Vanilla Bean Paste
• 8 ounces, weight Cream Cheese, Softened
• 3/4 cups Granulated Sugar
• 1/8 teaspoons Salt
• 1/2 cups Heavy Cream

1. In a small sauce pan, simmer milk, rosemary and vanilla bean paste over low heat for about 15 minutes. Strain the milk to remove the rosemary pieces and let cool in a glass bowl.
2. Once the milk is cooled, in a blender or food processor, blend the cream cheese, sugar, milk and salt until combined. Transfer the cream cheese mixture into a large bowl and add the heavy cream. Stir to combine.
3. Pour the mixture into an ice cream maker and freeze as directed. I used a Cuisinart 2-quart ice cream maker and let it freeze for about 25 minutes. Remove the mixture from the ice cream maker and store it in a large, airtight container. Place it in the freezer for at least 2 hours.
4. To serve, remove from the freezer and let stand for 5 minutes. Scoop into a bowl and garnish with a fresh rosemary sprig, salted caramel sauce or a shortbread cookie.
5. (Adapted from Gourmet.)

milk, rosemary, vanilla bean paste, weight cream cheese, sugar, salt, heavy cream

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