Rosemary Double Chocolate Chip Ice Cream
Combine heavy cream, whole milk, and sprigs of fresh rosemary in a small sauce pot.
1
Heat milk and cream until bubbles appear on bottom of pot. DO NOT BOIL. Whisk in cocoa powder and steep off heat for 10 mins.
2
Whisk eggs and sugar together in a bowl until light and fluffy.
3
Remove the rosemary springs and slowly pour the warm chocolate cream into the eggs while whisking constantly so the eggs don’t scramble.
4
Transfer back to the pot and cook over low heat, stirring with a wooden spoon, until it thickens and coats the back of the spoon (“nappe”).
5
Strain mixture into a clean bowl over chopped chocolate to remove any remaining lumps. Whisk to melt the chopped chocolate.
6
Transfer to a container, cover, and chill in the fridge for several hours or overnight.
7
Churn ice cream base according to your ice cream maker’s instructions. Near the end of churning, add frozen chocolate chunks.
8
Transfer ice cream to freezer safe container and let chill in freezer at least 2 hours before scooping.
9
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2 Quart Sauce Pot
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