Burnt Rosemary Lemon and Toasted Meringue Ice Cream | McCormick Foodservice UK
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Cooking tools:
- Stand mixer
- Ice cream maker
- Kitchen torch
- Fine-mesh sieve
- Freezer-safe container
- Saucepan
- Heat-safe bowl
- Mixing bowl
- Whisk
- Spoon
- Stove
- Refrigerator
- Freezer
- Measuring cup
- Measuring spoon
Ingredients
- 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
- 2 sticks Salted Butter
- 2 tsp Rosemary Leaves , Crushed
- 3 Large Egg Whites
- 1/2 cup Granulated Sugar
- 1/2 tsp Vanilla Extract
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