Burnt Rosemary Butter, Lemon and Toasted Meringue Ice Cream | Club House

Ingredients

• 1 cup (250 ml) heavy cream
• 1/2 cup (125 ml) whole milk
• 1/3 cup (80 ml) granulated sugar
• 1/4 tsps (1 ml) kosher salt
• 1 tbsp (15 ml) pure lemon extract
• 3 large egg yolks
• 2 sticks (225 g) salted butter
• 2 tsps (10 ml) rosemary leaves crushed
• 3 large egg whites
• 1/2 cup (125 ml) granulated sugar
• 1/4 tsp (1 ml) kosher salt
• 1/2 tsp (2 ml) pure vanilla extract