Rosemary, Olive Oil And Sea Salt Sundae

• 1 cup heavy cream go ahead, choose organic. it tastes better
• 2 cups half-and-half
• 1 tablespoon granulated sugar
• 2 tablespoons dark brown sugar
• 1 vanilla bean split and scraped
• 2 inches fresh rosemary plus extra to garnish
• extra-virgin olive oil high-quality, for drizzling
• sea salt flake, or sel gris

1. Combine the cream, half and half, sugars and scraped vanilla bean and rosemary sprigs in a medium saucepan. Attach a thermometer and bring the cream mixture to 160u0b0F over medium-low heat, stirring often.
2. Once the temperature hits 160u0b0F, immediately transfer the mixture to the freezer to cool. Once it is cold (but before ice crystals form) pour into your ice cream maker and freeze according to the manufacturer's instructions.
3. To serve, drizzle a teaspoon of olive oil and a pinch of salt over a scoop of ice cream. Top with a short sprig of rosemary (optional).

heavy cream, sugar, brown sugar, vanilla bean, rosemary, extravirgin olive oil highquality, salt

Taken from www.yummly.com/recipe/Rosemary_-Olive-Oil-and-Sea-Salt-Sundae-1672040 (may not work)