Indulge in a taste of Argentina with this homemade Rosemary Ice Cream! Inspired by the vibrant heladerías of Rosario, this creamy treat features cream sweetened with brown sugar and infused with fresh sprigs of rosemary. Easy to make with just a few ingredients, it’s the perfect way to bring a touch of gelato magic to your kitchen. Customize with crushed shortbread, nuts, a honey drizzle, or a waffle cone!
The vibrant streets of Rosario, Argentina, are filled with more than just tango and charm. For me, they’re also a haven for something infinitely more delicious: heladerías. These artisanal ice cream shops, with their gelato traditions rooted in Italian immigration, offer flavours unlike anything I’ve experienced in the US. Their ice cream is all artesenal- made in house. And it’s molto bene.
My husband, a proud Rosarino, fuels my obsession with heladerías on every trip. We make an ice cream tour every time we visit, trying out different shops and flavours. They’re unlike anything I’ve found in the US. From mate’s earthy depth to the surprising zing of ginger chocolate and the decadent richness of Sambayon, the ice cream flavours in Argentina are varied and delicious.
One particular flavour I’ve been wanting to recreate is Rosemary. The smooth creaminess infused with the surprising notes of rosemary is pure heaven. Inspired, I set out to make it at home, and after a few tweaks and taste tests, I landed on this recipe that brings a taste of Rosario straight to your spoon. You have to try this rosemary ice cream.
Here’s what you’ll need:
- Heavy cream
- Milk
- Fresh Rosemary
- Brown Sugar (or cane sugar)
- Egg Yolks
- Vanilla extract (optional)
- Sea salt (optional)
Rosemary Ice Cream- The Process:
The beauty of ice cream lies in its simplicity. Combine the ingredients, simmer, allow the flavours to steep, and freeze in your ice cream maker. That’s it! I have added additional instructions if you choose to add egg yolks and want to cook them. For the best gelato, patience is key. Let the ice cream harden completely in the freezer for a few hours before scooping for best results.
Tips & Twists:
- For a more intense rosemary flavor, simply increase the amount of time you allow the rosemary to steep in the base.
- Top with your favorite crushed cookies or chopped nuts for extra texture and taste.
More Than Just a Copycat:
While my recipe pays homage to the Rosario heladerías, it’s not an exact replica. I’ve adjusted the sweetness level to suit American palates and added a touch of vanilla extract for a more rounded flavor. The result is a creamy, luxurious ice cream that’s perfect for indulging in the comfort of your own home.
If you give this rosemary ice cream a try, please let me know what you think! Leave a review below. If you’re looking for another ice cream to make that you can’t buy in a grocery, try my Bailey’s Ice Cream.
Rosemary Ice Cream
Equipment
- Ice Cream Machine
Ingredients
- 2-4 sprigs fresh rosemary*
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 1 cup brown sugar not packed
- 2 egg yolks
- Pinch of sea salt
- Vanilla extract optional as much as your heart desires! I used Bourbon vanilla extract for added flavour
Instructions
Eggless/Raw Yolk Instructions:
- Warm 1 cup of heavy cream in a saucepan until bubbles form along the edges. Whisk in brown sugar until melted and no grains remain. Add whole rosemary sprigs. Reduce heat to low and simmer for 5 minutes. Remove from heat.
- Whisk in remaining 1/2 cup of heavy cream and milk. Whisk in 2 egg yolks. Add sea salt and vanilla extract and whisk to combine. Cover and chill in the fridge. Allow to steep for at least 30 minutes, or overnight for a much stronger rosemary flavour. Remove rosemary sprigs and whisk mixture. Churn in ice cream maker according to manufacturer’s directions.
- Place in freezer safe container and freeze for a minimum of 4 hours to allow your ice cream to harden.
Cooked Yolk Instructions:
- Combine milk, 1 cup cream and rosemary sprigs in a saucepan over medium-low heat. Stirring occasionally, heat until bubbles start to form around the edges.
- While the cream mixture is heating, whisk the egg yolks together with the remaining 1/2 cup cream until smooth in a heatproof bowl.
- Temper the egg yolks by very slowly pouring half the hot cream mixture into the eggs while whisking constantly. Pour this mixture back into the saucepan.
- Whisk in the sugar.
- Continue cooking the mixture on low heat, stirring frequently, until it reaches a temperature of 185°F. If you don’t have a food thermometer, the mixture is ready when it has thickened enough to coat the back of a spoon. Never allow the mixture to boil.
- Cover and chill in the fridge. Allow to steep for 30 minutes, or up to overnight for a stronger flavour.
- Remove rosemary sprigs.
- Prepare your ice cream maker. Just before churning, add sea salt and vanilla extract and whisk to combine. Churn in ice cream maker according to manufacturer’s directions.
- Place in a freezer safe container and freeze for a minimum of 4 hours to allow your ice cream to harden.
Notes
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