If there’s one thing I want to be known for in the kitchen, it’s my ice cream sandwiches. But in order for that legacy to exist I need to pump up the volume on my ice cream sandwich making. To start, I recently made a batch in honor of Andy’s 25th birthday. The flavor combination was Goat’s Milk Rosemary Ice Cream on a Milk Chocolate Cookie.
I couldn’t find the exact recipe I was looking for, so I used a recipe I found online as my base and changed a few of the ingredients to create the flavor that I wanted. The whole process was a complete experiment, but I think I really lucked out in the end.
Here’s how it went down:
Goat’s Milk Rosemary Ice Cream
- 3 c. goat’s milk
- 1 c. heavy cream
- A small bunch of rosemary, 8-10 twigs
- 5 egg yolks
- 3/4 c. sugar (split, 1/4 c. and 1/2 c.)
- 1 tsp. vanilla
- Heat the goat’s milk, heavy cream, and 1/4 cup of the sugar in a saucepan over medium heat. Bring to a simmer, whisking the mixture until the sugar is completely dissolved. Turn off the heat. Add in 6 rosemary sprigs and let sit in the hot milk mixture for 3 minutes. Discard the springs.
- In a medium sized bowl, whisk together the egg yolks and 1/2 cup of sugar. Whisk a cup of the hot milk mixture into the egg yolks and sugar. This will temper the eggs and help prevent them from curdling in the hot milk. Whisk in another cup of hot milk and then pour the entire mixture back into the pot with the remainder of the milk mixture.
- Turn the heat back on medium-low and cook, stirring, until the mixture begins to thicken. Add in 3 new rosemary sprigs and let sit for another 2-3 minutes. Remove from heat and strain though a fine mesh strainer into a bowl. Whisk in the vanilla.
- Chill thoroughly in the refrigerator. Overnight is best.
- Freeze in your ice cream maker according to the manufacturer’s directions. When the ice cream reaches frozen yogurt consistency, transfer it to a plastic container to freeze thoroughly in the freezer. For sandwiches, I like to transfer the ice cream to a small baking sheet lined with plastic wrap. I cover the top with another layer of plastic wrap and then pop it in the freezer.