Honey Ice Cream II

Tags: dessert - holiday - jewish - Rosh Hashanah - vegetarian - GF -
GF vegetarian - GF dessert - GF holiday - GF jewish - GF Rosh Hashanah
Active Time: 30 minutes
Passive Time: 1 hour + overnight chill
Serves: 8

Sweet honey ice cream

• Heavy cream: 2 cups
• Whole milk: 1 cup
• Honey: 1/2 cup
• Fresh ginger: thumb-sized piece, peeled
• Fresh rosemary: 20 sprigs

• I haven't made this yet, but it's from the same cookbook as the apple cake and the cookbook suggests serving them together
• Cookbook suggests using a mild honey, such as lavender

1. In a large saucepan, combine all ingredients. Heat over moderate heat just until tiny bubbles form around the edges of the pan, 3 - 4 minutes.
2. Remove from heat, cover, and let steep for 1 hour
3. Strain through a fine-mesh sieve, discarding the rosemary and ginger. Refrigerate until thoroughly chilled (overnight)
4. Transfer to ice cream maker and freeze according to its directions