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    Making you own ice cream is simple, it just takes a little time. This is a recipe you can use even if you don’t have an ice cream maker -- it is just easier if you have one.

    You can also cheat, by using commercial (preferably a high quality brand) vanilla ice cream, leave it in the refrigerator until soft, and mix in the apples and rosemary -- hold back a little on the honey, so the ice cream does not become too sweet.
    By Andreas Viestad

    Apple Ice Cream with Rosemary and Honey

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    This ice cream contains some alcohol. The alcohol is advantageous for the freezing process — it makes for a smoother ice cream, but it also makes this a distinctly grown-up dessert. You can remove the alcohol by boiling the calvados, or omitting it altogether.

    Since roses are related to apples and also, if I may say so, quite decorative, I like to use a few rose petals for garnish. Make sure the roses are organically grown — you would not like to be eating pesticides.

    You can make your own apple concentrate by boiling 2 cups apple juice until reduced to 1/2 cup.

    Servings: 4

    PREPARATION:

    • 1

      Peel, de-core and finely chop the apples. Add the apples to a bowl, and add the calvados. Let it rest while you make the ice cream

    • 2

      In a bowl, whisk together egg yolks, cream and milk. Add rosemary, honey and apple concentrate.

    • 3

      Put the egg yolk mixture over a pot with boiling water. Heat the mixture while whisking until it thickens enough to leave a thick coating on the backside of a spoon (or until the mixture has reached 160 degrees (73 C)). Continue whisking after you take it the bowl out of the pot (the bowl is still hot).

    • 4

      Add the apples to the mixture. Leave to cool at room temperature.

    • 5

      Pour the batter into a hand cranked is cream machine, a normal ice cream machine or just place the bowl in the freezer (and stir it every 20 minutes until it is frozen solid).

    • 6

      Garnish with rose pedals.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S02 E05 Potatoes in all Forms and Flavors. Bookmark the permalink.
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  • This ice cream contains some alcohol. The alcohol is advantageous for the freezing process — it makes for a smoother ice cream, but it also makes this a distinctly grown-up dessert. You can remove the alcohol by boiling the calvados, or omitting it altogether.

    Since roses are related to apples and also, if I may say so, quite decorative, I like to use a few rose petals for garnish. Make sure the roses are organically grown — you would not like to be eating pesticides.

    You can make your own apple concentrate by boiling 2 cups apple juice until reduced to 1/2 cup.

    Servings: 4

    PREPARATION:

    • 1

      Peel, de-core and finely chop the apples. Add the apples to a bowl, and add the calvados. Let it rest while you make the ice cream

    • 2

      In a bowl, whisk together egg yolks, cream and milk. Add rosemary, honey and apple concentrate.

    • 3

      Put the egg yolk mixture over a pot with boiling water. Heat the mixture while whisking until it thickens enough to leave a thick coating on the backside of a spoon (or until the mixture has reached 160 degrees (73 C)). Continue whisking after you take it the bowl out of the pot (the bowl is still hot).

    • 4

      Add the apples to the mixture. Leave to cool at room temperature.

    • 5

      Pour the batter into a hand cranked is cream machine, a normal ice cream machine or just place the bowl in the freezer (and stir it every 20 minutes until it is frozen solid).

    • 6

      Garnish with rose pedals.

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