Rosemary Brownies and Rosemary Ice Cream

Rosemary BrowniesReally? Rosemary Brownies and Rosemary Ice Cream? Sounds a bit bizarre, right? The first time I made these brownies was for Debbie and Phil’s 6o’s Hippie themed Gr8 dinner. We were asked to bring “Blitzed Brownies and Ice Cream.” Well, let’s just say that I substituted the “blitzed” ingredient with rosemary and it was gr8 combined with  chocolate and salt! This was my first attempt and relied on a super delicious recipe I found on BAKED the blog. I chose this recipe mostly because I loved the idea of adding coconut oil in lieu of cooking oil.

The rosemary infusion in the ice cream is not what you would expect, but combined with the sweet cream it is a subtle, delightful, unexpected surprise. It is always a bit scary to serve something for the first time but once I tasted the ice cream right from the ice cream maker, I knew it was going to be a Gr8 hit! Honestly, give it a try and don’t tell anyone that what looks like vanilla ice cream is actually rosemary ice cream. Their expressions will be affirmation that you have made another winning dessert! These rosemary brownies paired with the rosemary ice cream will “wow” your guests!Rosemary Brownies and Rosemary Ice Cream

Rosemary Brownies and Icecream
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Rosemary Brownies and Rosemary Ice Cream

The recipe for the brownies is from BAKED the blog! They are delicious!

Course Dessert
Author Kyle

Ingredients

Rosemary Brownies

  • 10 tablespoons virgin coconut oil
  • 3/4 cup sugar
  • 2 Tablespoons maple syrup
  • 3/4 cup plus 1 Tablespoon cocoa powder dutch processed or raw
  • 1 teaspoon chopped fresh rosemary
  • 1 - 2 pinches cayenne pepper 1 pinch of this is your first time trying spicy brownies!
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 cold large eggs
  • 1/2 cup all purpose flour
  • Sea Salt flakes to top Maldon Salt is perfect for this recipe.
  • 1/4 cup dark chocolate melted

Rosemary Ice Cream

  • 2 cups heavy cream
  • 1 cup half and half
  • 1 vanilla bean split lengthwise
  • 2 sprigs rosemary
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 3 egg yolks
  • Special Equipment: Ice Cream Maker

Instructions

Rosemary Brownies

  1. Please refer to Baked the Blog for the instructions to make these delicious Rosemary Brownies!

Rosemary Ice Cream

  1. In a medium saucepan combine the heavy cream, half and half, vanilla bean, rosemary sprigs, sugar, and salt.
  2. Heat on medium-low until the sugar is melted. Stir occasionally.
  3. Continue to cook about 2 minutes.
  4. Remove from the heat and let it sit for a few minutes.
  5. Remove the rosemary and vanilla bean.
  6. In a medium bowl whisk the egg yolks.
  7. Slowly whisk the hot mixture into the egg yolks. (Slowly so the heat doesn't scramble the egg.)
  8. Return the mixture to the pan and cook over low heat until the mixture thickens slightly, about 4 to 5 minutes.
  9. Pour the mixture into a glass bowl, cover with plastic wrap and refrigerate for at least 5 hours.
  10. 10. Remove mixture from the refrigerator and pour into the bowl of an ice cream maker and process until frozen.
  11. 11. Store in a freezer safe container in the freezer until ready to serve.

Recipe Notes

Gr8 Make Ahead Tips:

• The brownies can be made the day ahead and stored in plastic wrap at room temperature.

• The ice cream can be made 1 - 2 days ahead and kept in a sealed container in the freezer.

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