Burnt Rosemary Butter, Lemon and Toasted Meringue Ice Cream
Fusing beloved flavors of nutty brown butter and classic lemon meringue, this scratch ice cream is anything but routine, boasting a satisfying texture with charred flecks of crunchy torched meringue...
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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
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