No-Churn Rosemary and Olive Oil Ice Cream
No ice-cream maker? No problem! This creamy, salty, sweet ice cream will blow. Your Mind. Trust me.
6 sprigs of rosemary
2 cups heavy whipping cream
1 can sweet condensed milk (14 oz)
1/4 cup extra virgin olive oil, more for drizzling
1 Tbsp brown sugar
1 Tbsp sea salt
1 tsp vanilla extract
-In a medium saucepan over medium-low heat, add condensed milk, salt, brown sugar, vanilla, and rosemary sprigs (leave them whole).
-Stir often to avoid burning. Let the mixture just barely simmer and remove from heat.
-The rosemary sprigs should be wilted and the mixture should taste heavily of rosemary.
-Use a fork or tongs to remove the rosemary sprigs. Be careful, they’re hot!
-In a large bowl, use a hand mixer or stand mixer to whip the cream until stiff peaks occur, be careful not to over whip.
-Gently fold in the rosemary condensed milk mixture with the whipped cream using a spatula. Slowly mix until well incorporated and still fluffy.
-Transfer the mixture to container of choice (I used a meatloaf pan) and freeze uncovered for 4-6 hours.
-Scoop into a bowl/cone. Drizzle with additional olive oil and a pinch of sea salt if desired.