Apple Ice Cream with Rosemary and Honey

S2 with Andreas ViestadEPISODE 05
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. 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.


  • 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
  • In a bowl, whisk together egg yolks, cream and milk. Add rosemary, honey and apple concentrate.
  • 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 160ºF/73ºC. Continue whisking after you take it the bowl out of the pot (the bowl is still hot).
  • Add the apples to the mixture. Leave to cool at room temperature.
  • 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).
  • Garnish with rose pedals.