It is the time of year where it is warming up and lovely fresh herbs are growing again in my backyard, so what better way to enjoy them than in ice cream!

I’m talking a real homemade ice cream recipe and not one from the store with a list of ingredients a mile long. This one combines a lot of local ingredients if you can be so lucky into a treat that can be a healthy food.

There will be a few variations so that you can fit what works best for you

Ingredients:

2 cups of raw cream

1 cup of raw milk (I just use 3 cups of raw milk since it is easier to get than the cream and tastes great either way)

½-¾ cup of local raw honey (choose depending on desired sweetness and I prefer clover honey as wildflower can be very strong)

5 egg yolks

~6-inch sprig of fresh rosemary

½ teaspoon vanilla extract

Big pinch of sea salt

How to Prepare:

Combine milk, cream, honey and rosemary into pan and turn onto medium-low heat. Stir ingredients until very warm to touch (~130 degrees fahrenheit). Cover pan and turn off heat and allow to steep for 30 minutes

It will not necessarily stay raw, but keeping at a low temperature will allow more enzymes in honey and milk to stay intact

Whisk egg yolks together and combine all ingredients in large bowl

Pour into ice cream maker and let it do the work

Serve and enjoy

As you can see there is not reason that healthy food and herbs cannot be combined into a delicious treat to enjoy in the summertime (or really any time of year).

Have a Great Day!

Nick Horowski