Maple Rosemary Ice Cream Recipe

Updated March 24, 2025

Use grade B maple syrup if you can; it has a more pronounced flavor that stands up to ice cream all the more. Serve this with warm pears (poached, caramelized, or in cobbler) and some toasted pecans.

Recipe Details

Maple Rosemary Ice Cream Recipe

Prep 5 mins

Cook 25 mins

Active 60 mins

Churning/Freezing Time 16 hrs 30 mins

Total 17 hrs

Serves 8 to 10 servings

Makes 1 quart

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Ingredients

3 cups half and half
3 sprigs rosemary
6 egg yolks
1 cup maple syrup
1 teaspoon kosher salt

Directions

In a medium saucepan, heat half and half to a bare simmer and add rosemary. Cook on lowest possible heat for 20 minutes, covered, stirring bottom occasionally. Remove rosemary.
Combine egg yolks and maple syrup in a bowl and whisk until very well combined. Slowly add about 1/3 of dairy to bowl, one ladleful at a time, whisking constantly. Then transfer yolk mixture back to pot and whisk to combine.
Cook custard on medium low heat, whisking frequently, until it thickens to coat the back of a spoon but a swiped finger leaves a clean line. Add salt to taste, then strain into a container to chill overnight in refrigerator.
The next day, churn according to manufacturer's instructions. Transfer ice cream to freezer for several hours so it can harden.

Special equipment

ice cream maker

Ice Cream

Nutrition Facts (per serving)
223	Calories
11g	Fat
26g	Carbs
6g	Protein

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	223
% Daily Value*
Total Fat 11g	14%
Saturated Fat 6g	31%
Cholesterol 155mg	52%
Sodium 218mg	9%
Total Carbohydrate 26g	9%
Dietary Fiber 0g	1%
Total Sugars 23g
Protein 6g
Vitamin C 1mg	4%
Calcium 134mg	10%
Iron 1mg	4%
Potassium 211mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.