I grew up in a family of ice cream lovers. I have little to no memories of eating cookies or cake outside of birthday celebrations, but there was always ice cream in the freezer. The times seemed to dictate our simple tastes - there was chocolate, or vanilla.
And while I'm still right at home with either of those classics (Haagen Daz only, please!), I can not say I'm not secretly addicted to the extravagant blends of Ben and Jerry's, or the glossy recipe pages of artisan ice cream books.
I've managed to pick-up a couple this year. :)
I purchased Ciao Bella's book while in Crate and Barrel only because I love their gelato. But Jeni's Splendid Ice Creams at Home is a coffee table worthy piece, filled with the most intoxicating photography (aka: *dessert porn*). Just flipping through the pages I found myself with curious yearnings for Sweet Potato Ice Cream (?), Beet Ice Cream with Mascarpone and Poppy Seeds (!?), even Gorgonzola Dolce Ice Cream with Candied Walnuts (!?!)
Who am I? What has become of me?
A couple weeks ago I found myself dessert-less and in need of knowing what Rosemary and Olive Oil Gelato tasted like. Ciao Bella had the recipe but lucky for all you, I botched it, rendering it a *modified* recipe that I can now share online.
It was incredibly good! Not something that I would necessarily choose over a bowl of Haagen Daz, but so unique and interesting that it stands to be the ideal dessert to serve to guests on a Summer night, right after some sort of fabulous Italian dinner. Benissimo!
Rosemary and Olive Oil Ice Cream
1/2 cup coarsely chopped fresh rosemary
1 cup of whole milk, well chilled
2 cups heavy cream, well chilled
3/4 cup granulated sugar
1 tablespoon of olive oil
1-2 teaspoons pure vanilla extract
In a medium bowl or container, combine the rosemary and milk. Cover and refrigerate fore 48 hours, stirring the mixture after 24 hours and gain just before straining.
Strain the rosemary-infused milk into a large heavy-bottom saucepan, pressing on the solids to extract all the flavored milk mixture. Discard rosemary and add cream, sugar, olive oil and vanilla.
Pour mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Freeze for 1-2 hours before serving.