Rosemary-Brown Butter Ice Cream | James Beard Foundation
This rich, soulfully sweet ice cream is the perfect treat for fall.
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Ingredients
- 1 1/2 cups whole milk
- 2 1/2 cups heavy cream
- 1/4 cup dark brown sugar
- Pinch salt
- 1/4 vanilla bean, split in half lengthwise, seeds scraped
- 1/4 cup fresh rosemary, roughly chopped
- 1 teaspoon lemon zest
- 4 ounces (1 stick) butter, sliced into 1-inch-thick pieces
- 9 large egg yolks
- 1 cup granulated sugar
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