Happy National Peach Ice Cream Day! To celebrate, I tried something a little different and I infused rosemary into the cream as I was warming it, and made a Rosemary Peach Ice Cream.
This was not as sweet as I usually like, but I loved the mixture of flavors -- it has a very rich taste. As with many of my recent fruit ice creams, one churned and put in the freezer, this was a bit icier and froze harder than I would have preferred. However, once I let it sit and soften for for a bit, I liked the creaminess of the concoction
Unfortunately, I don't have time to post the whole recipe today, but I promise I will post it very soon!
In the meantime, you can take your favorite custard-style peach ice cream recipe, and while cooking the milk, add two sprigs of rosemary while it simmers. Continue following the recipe by adding the whisked eggs, cooking it until the sppon is coated and when it comes time to strain this custard mixture, strain out the rosemary as well.
Promise when I return from lack-of-internet-land, I will post the recipe, but until then, have the most wonderful National Peach Ice Cream Day!
[Scoopalicious is celebrating National Ice Cream month with a Post-A-Day throughout the month of July!]