Homemade Rosemary-Lemon Ice Cream
Homemade Rosemary-Lemon Ice Cream made with an Ice Cream Machine
Servings: 6
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.