Rosemary ice

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.

Beat the egg yolks with the sugar and the cornstarch.

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.

Pour the yolk mixture back into the pan and let it stir to a low boil.

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.

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.

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.