Peach and Rosemary Ice Cream

I will eat ice cream any time of the year, but it is most refreshing in the summertime!  For many of you, summertime is ending and fall is beginning.  Texas doesn't believe in fall (is it just me, or do I talk about the weather a lot? Oh well... apparently it greatly affects my cooking), so we don't get cold until the end of November, if we are lucky.  Sometimes it is still 70 degrees on Christmas, so I get to enjoy ice cream for many months to come!

I stumbled across this ice cream a few months ago, and was so inspired by the idea of putting peaches with a savory spice that I ran with it and made my own recipe for it!  It is an unusual flavor, but so so good.

The peach is a lovely subtle flavor, and the rosemary really steals the show giving the ice cream a savory-sweet taste that is unusual and delicious.  It is a great way to use the last peaches of the season.  If you or your kids are starting school next week, and need a little way to celebrate your last days of summer, this ice cream would be perfect!

If you do end up making it, take a photo and tag me on instagram (@measureandwhisk)!  I would love to see your creations!

Peach and Rosemary Ice Cream
makes about 1 quart

1 1/2 cups milk
2 tsp dried rosemary
1 or 2 peaches, peeled and pureed
6 egg yolks
3/4 cup sugar
a dash of salt
1 cup cream

Heat the milk in a saucepan until it is quite warm (not boiling).  Remove from heat, add the rosemary and peach puree and cover for 30 minutes.

Strain the mixture through a cheese cloth to remove rosemary and the peach puree. Discard the rosemary and peach puree.  Put the strained milk back back on the stove and begin to warm again.

In a small bowl, mix the egg yolks.  Add the sugar to the milk mixture, and then slowly, all while stirring, add the egg yolks to the milk mixture.  Add the salt and stir constantly over medium heat for a few minutes until the mixture begins to thicken, and coats the back of a spoon.

Remove from heat and add the cream, stirring all the while.  Refrigerate for 2 hours or until the mixture is quite cold, then add to an ice cream maker and let the ice cream maker work its magic until the mixture is about the consistency of soft serve ice cream.

Remove the ice cream from the ice cream maker, put it in a large tupperware and freeze it for about 2 hours, or until it is quite firm and scoopable.