When life gives you lemons, rosemary, and a friend who owns an ice cream machine… you make ice cream! I stayed at my friends’ place and their ice cream machine practically called my name: “Annely! Annely! Get me out of the garage!”.
This is the second ice cream recipe I made with my friends’ machine and after the almond milk ice cream (you can find that recipe on the blog too), I wanted to try something else. I was inspired by the rosemary growing in my friends’ garden and made this light and refreshing homemade rosemary-lemon ice cream. It eventually turned out even better than I hoped.
This ice cream recipe is super simple. You only need a couple of ingredients and an ice cream maker to make this recipe. I picked some fresh rosemary, gave it a rinse and simmered it with lemon peel in a bit of hot water to infuse the flavour. Once that was done, I added honey and a pinch of salt and let it cool down. Then I stirred in some lemon juice and creamy Greek yogurt before pouring the mixture into the ice cream machine. I pressed the start button and let the machine do the work 🙂
I served it with a little sprig of rosemary and a thin slice of lemon. The texture was smooth and similar to soft serve. This homemade ice cream is lovely on its own and how it is, but you can upgrade it with a drizzle of honey, a few salt flakes, or some grated lemon zest.
You find the ingredient list below. I have halved the original recipe for you, since we ended up with way too much ice cream. Also, using a smaller batch helps your ice cream machine to run more smoothly.
If you considering to get an ice cream machine for yourself, then visit my Amazon Storefront to find a similar one to the one I used. Or click here to go directly to the ice cream machine on Amazon.
Homemade Rosemary-Lemon Ice Cream
Adjust servings here:
Equipment
- cooking pot
Ingredients
- 250 ml water
- 500 ml greek yogurt 5.3% (or any other yogurt with fat > 5%)
- 1 lemon lemon peel
- 3 lemons lemon juice
- 100 ml honey
- 10 rosemary sprigs
- a pinch salt
SERVE WITH
- lemon slices
- honey
- salt flakes
Instructions
- Add the following to a pot: water, rosemary, lemon peel, honey and salt. Let the mixture simmer over low to medium heat for 10 minutes. Turn off the heat and let it cool down for 30 minutes.
- Strain the ingredients with a fine sieve. Add the infused rosemary-lemon water to a large bowl.
- Juice the lemons and add the lemon juice to the bowl with the rosemary-lemon water. Stir to combine.
- Add the Greek yogurt to the rosemary-lemon water. Stir or whisk until everything is well mixed (trust the process and keep going!)
- Pour the mixture into the ice cream machine. Turn on the machine and let it churn for about 1 hour to 1 hour and 30 minutes. After the first hour, check the mixture every 5 minutes to see if it’s ready. You’ll also notice a change in the machine’s spinning sound when the ice cream is done.
- Serve in a glass or bowl with a drizzle of honey, a slice of lemon on the rim, grated lemon zest and a few salt flakes.
Enjoy!
