Burnt Rosemary Lemon and Toasted Meringue Ice Cream | McCormick Flavour Solutions

Ingredients

• Ice Cream Base | Serves 4
• 1 cup Heavy Cream
• 1/2 cup Whole Milk
• 1/3 cup Granulated Sugar
• 1/4 tsp Kosher Salt
• 1 tbsp Lemon Extract
• 3 Large Egg Yolks
• Burnt Rosemary Butter | Serves 4
• 2 sticks Salted Butter
• 2 tsp Rosemary Leaves , Crushed
• Swiss Meringue Buttercream | Serves 4 | Serves 4
• 3 Large Egg Whites
• 1/2 cup Granulated Sugar
• 1/2 tsp Vanilla Extract