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Tiffani Osterhout Panek
Rosemary ice
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Ingredients
Directions
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Bring the milk with 5 sprigs of rosemary to the boil in a pan with a thick bottom. Remove the pan from the heat source and allow to draw for 20 minutes.
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Beat the egg yolks with the sugar and the cornstarch.
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Take the sprigs of rosemary from the milk. Heat the milk to the boil and gradually beat the hot milk through the egg yolk mixture.
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Pour the yolk mixture back into the pan and let it stir to a low boil.
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Take the pan from the heat source. Cover the top with parchment paper to prevent skin formation and cool well. Stir in the crème fraîche.
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Pour the mixture into a freezer and let it freeze in the freezer in 3-4 hours. Stir twice in between with a fork or mixer to prevent the formation of large ice crystals and put the ice into the freezer until use.
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Allow the ice to soften a little in the refrigerator before serving, scoop bread and spread over slices or glasses. Garnish with the remaining rosemary and serve the almond cookies.
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Nutrition
295Calories
Sodium0% DV0g
Fat34% DV22g
Protein8% DV4g
Carbs7% DV20g
Fiber0% DV0g
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