Rosemary Ice Cream

Directions

1. 1
   Put cream and half and half and rosemary in a saucepan.
2. 2
   Heat until it begins to boil, take off the Heat and let sit for 15 minute.
3. 3
   In the meantime whisk eggs, vanilla, sugar, honey, and sugar in a bowl.
4. 4
   After the 15 minute, add part of the warm cream mixture to the egg mixture to temper. Then add tempered honey mixture back into the rosemary and cream.
5. 5
   Heat on med-low heat until it reaches 165 degrees (add food dye if you wish).
6. 6
   DO NOT LET IT EXCEED 170 DEGREES OR EGGS WILL SCRAMBLE.
7. 7
   Strain for rosemary sprigs.
8. 8
   Chill before freezing in an ice cream maker.
9. 9
   Freeze according to manufacturer's instructions.