Ingredients
- 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)
- Calories 555
- Fat 50g
- Saturates 31g
- Protein 3g
- Carbs 25g
- Sugars 22g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Rosemary-smoked vanilla ice cream
Mediterranean 5 Mins Prep · 15 Mins Cook
- Prepare a barbecue to a medium heat.
- Place the rosemary sprigs on a grid.
- 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.
- Allow the cream mixture to smoke for 10-12 minutes, keeping an eye on it so it doesn’t boil over.
- Remove the dish from the barbecue and cover the mixture with cling film. Allow to cool.
- 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.
- Serve with a drizzle of olive oil.