Rosemary Walnut Ice Cream

As a rule I usually do my ice creams without eggs not because of the taste but more out of laziness. You see ice cream with eggs is richer tasting because you have to cook it on the stove first and make you ice cream base a custard. Yummy indeed but you have to let the mixture cool down in the fridge completely before you can put it in you ice cream machine. If I have an ice cream craving I do not have such great patience lol.

To convert you egg ice cream recipes into egg-less ones you can leave out the egg, skip the heating part and toss it all in the ice cream machine right away. Some say that ice cream made without eggs is not likely to store as well and for as long…but why would one not eat up their ice cream ???

Yes I pearched it on my balcony...18th floors

Delicate flavored ice creams, like with fresh fruits or herbs like lavender, do better in a no egg recipe as the custard can mask the fine aromas. In this case I chose to make a Rosemary Walnut Ice Cream that can be found on the California Walnuts Comission Recipes page but with a few adjustments. I removed the eggs but kept the heating process as you need to infuse the natural oils out of the rosemary.

≡ Rosemary Walnut Ice Cream ≡

1/2 cup of palm sugar (or 1/2 cup granulated sugar + 1 tbsp packed brown sugar)
2 cups 35% cream
2 cups milk
1/4 cup fresh rosemary, chopped
1 cup California Walnuts chopped, toasted
2 tsp pure vanilla extract

In medium saucepan, over medium low heat, bring sugar, cream, milk and rosemary to a simmer, stirring occasionally for 15 minutes. Remove from heat and stir in California Walnuts. Let sit 15 minutes and sieve out rosemary. Stir in vanilla and let cool. Cover and refrigerate until completely cold, about 2 to 4 hours.

Use ice cream maker and prepare according to manufacturer’s instructions.

OR

Spoon chilled custard into shallow metal pan, freeze until almost firm, about 3 hours. Break into chunks; purée in food processor. Pack into airtight container and freeze until firm, about 1 hour.

Transfer to refrigerator for 30 minutes before serving. Makes 8 servings.

Sprinkled with Bee Pollen

Thank you t0 the California Walnut Commission and Faye Clack for sending me these delicious walnuts to test in my kitchen.

10 comments to Rosemary Walnut Ice Cream

  • This recipe is wonderful Evelyne…and having a scoop of it out of my reach on your 18th floor is cruel indeed. Great capture!!!

    I’m thinking that your adjustments can meet with mine…French Tarragon perhaps?

    Have a great weekend and fun July 1st celebrations ;o)

    Ciao for now,
    Claudia

  • Love ice cream! This sound amazing with the hint of rosemary. Perfect to go with the walnuts!

  • This looks absolutely divine :-) How awesome that you have such a great view from your balcony!

  • I love the flavor combo in this ice cream. I really do need to get an ice cream maker!

  • That is something I can never let down. It really looks good. Love the flavour. Hope you have a great weekend.

  • This sounds really interesting! I can sort of imagine how it would taste, but it’s probably one of those things I’d have to actually eat to really know. So many different flavour combinations out there, so little time…

  • I don’t think I would have patience to chill a custard base either. ;) Rosemary is such a neat herb to add to an ice cream…yummy.

  • Delicious ice cream! Thanks for sharing!

  • Now this is a most interesting ice cream! I’m bookmarking it because I sure would love to try it! :) By the way, when it comes to making ice cream, I’ve never made it with eggs before. Yep…I’m just too lazy to! :) Glad to know I’m not alone! LOL! :)

  • Maya@Foodiva's Kitchen

    I’d really love to try this flavor combination! I can already imagine how it tastes in my mind ;-). Like the finishing touches with the bee pollen and the fantastic view of the cars 18 floors down! Oooh…why are my knees suddenly weak?