المكونات

  • SpinneysFOOD Fresh Rosemary Sprigs 20
  • Cream 375ml
  • Full-fat milk 125ml
  • SpinneysFOOD Super Fine Icing Sugar 80g
  • SpinneysFOOD Extra Virgin Olive Oil 2 tbsp

Nutrition (Per serving)

  • سعرات حرارية 555
  • دهون 50g
  • المشبعة 31g
  • بروتين 3g
  • الكربوهيدرات 25g
  • السكريات 22g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

آيس كريم فانيليا مع الروزماري المدخن

Mediterranean 5 Mins Prep · 15 Mins Cook


  1. Prepare a barbecue to a medium heat.
  2. Place the rosemary sprigs on a grid.
  3. To make the ice cream, whisk together the cream, milk and icing sugar in a large shallow heat-proof dish and set it over the rosemary sprigs. Place the grid over medium-hot coals and cover the barbecue.
  4. Allow the cream mixture to smoke for 10-12 minutes, keeping an eye on it so it doesn’t boil over.
  5. Remove the dish from the barbecue and cover the mixture with cling film. Allow to cool.
  6. Pour into a large zip-top bag, place on a tray and freeze until firm. Break into pieces and blitz in a food processor or blender until smooth then transfer into a loaf tin and freeze until firm.
  7. Serve with a drizzle of olive oil.