Rosemary Ice Cream

I'm not a big fan of sweets. I like to make make desserts but I'm not big on eating them. When I do get the itch to make a cake or ice cream I usually take a cook's approach. I like a good amount of savory in my sweets. The other day my friendly and slightly crazy mailman handed me a bunch of beautiful organic rosemary. He doesn't really cook and he knows I do so when a customer gave him some fresh rosemary out of their garden he handed it off to me a few stops later. I also had some organic Washington peaches and I love the way they go from sweet to savory with a little salt and pepper.



Organic Rosemary and Blackberry Honey Ice Cream with Habanero Peppered Washington Peaches

2 cups double cream (36% heavy cream)
2 cups half & half
8 organic rosemary sprigs
8 large egg yolks
2/3 cup blackberry honey
2 peaches
1 tsp kosher salt
1 tsp habanero pepper (black pepper with grinded dried habanero pepper)

In a heavy bottomed saucepan combine the cream, half & half, and the rosemary. Bring the mixture just to a boil and remove the pan from heat. Let the mixture cool for 10-15 minutes. In a bowl whisk together the egg yolks and blackberry honey. Whisk in the cream slowly, and then pour the mixture back into pan. Cook the custard over low heat until it's slightly thickened and coats the back of a spoon. Do not overcook unless you like scrambled honey eggs. Strain out the rosemary and refrigerate to mixture to cool. Once it's completely cold pour the custard into an ice-cream maker (follow the ice cream makers instructions) and then put in the freezer to set.

For the peaches, simply cut them in half. Remove the pits and cut into quarters. Sprinkle with salt and habanero pepper and serve over a few scoops of the the ice cream. Garnish with mint if you like. Eat it before it melts.