dark chocolate rosemary ice cream

September 30, 2008 at 9:10 am 34 comments

Dark Chocolate Rosemary Ice Cream

I wasn’t planning on putting up a post today.  The agenda’s a little cramped as it is.  But I couldn’t keep this recipe under my hat.  It’s just too amazingly – perhaps even surprisingly – delicious to hold back until there’s more free time for blogging. 

Rosemary

Dark Chocolate.  Rosemary.  Ice Cream.  
I’ll let you digest that combination for a minute.
Think about it.

Dark chocolate square

I know.  I know.  You’re scrunching up your forehead, trying to decide if that’s the best or the worst idea for an ice cream flavor you’ve ever heard.   I wasn’t so sure myself at the outset.  I had been planning on just plain old run-of-the-mill rosemary ice cream but got to thinking about a conversation I had recently with my dad.  He, being an old pro at homemade ice cream, believes that chocolate based ice creams are by far creamier and longer lasting in the freezer.   Oddly enough, I’d never made a chocolate ice cream on my own and was curious to test his theory.  

Mosaic

I thought I might be crazy though to pair chocolate and rosemary so I google the two and saw a recipe on Godiva for a rosemary and chocolate mousse.   I knew the best chocolate makers in the world couldn’t be off their rockers so I went ahead with my plan for Dark Chocolate Rosemary Ice Cream.

Eggs with yolks

Oh sweet powers that may be, this is a sinfully good combination.  Each scoop, both right after making it and a week later, was creamy and silky and sweet and savory (yes, savory) and almost alarmingly like store-bought consistency.   The rosemary is not discernable in the “oh, there’s rosemary in my ice cream!” kind of way.  There’s just this addictive aftertaste that keeps teasing your tongue, making you want to eat more to figure out what it is. 

Rosemary on top of chocolate cream

I know most of us are slipping into the coolness of autumn, but don’t let the last warm afternoons slip by without having a bowl of this superb summer sweet.   I really wish I had started making it sooner myself.  But then again, I’ve never let the chill of the outdoors stop me from eating ice cream, even in January. 

Just before going into the ice cream maker

My one hesitation in writing this post?  I can’t decide if my earlier declaration that White Peach and Honey Ice Cream was the best ever ice cream is now defunct or not.   When ripe luscious peaches are in season, I think I’d still pick that one.  But rosemary is always in season so this recipe is likely to get a lot more use.   Obviously, for the sake of science, I should make several more taste tests though, right?   By the way, what’s the weirdest ice cream flavor combo you’ve ever heard of? 

Ice cream with a cookie on top

Dark Chocolate Rosemary Ice Cream
Loosely adapted from Allrecipes.com

3/4 C. sugar
1 C. milk
1/4 t. salt
1 vanilla bean, split and scraped
4 sprigs of fresh rosemary
¼ C. unsweetened cocoa powder
3 egg yolk, lightly beaten*
2 ounces semisweet chocolate, chopped very finely
2 C. heavy cream

*With the leftover egg whites, make quick and simple meringue cookies.  Here is the basic recipe I follow.

Combine sugar, milk, salt, scraped vanilla bean and pods and TWO rosemary sprigs in a saucepan over medium heat.  Stir until the mixture begins to steam and simmer.  Remove the rosemary and vanilla pods.  Stir in the cocoa powder, being sure to incorporate any lumps.

Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid to temper the eggs and return everything to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl and place the other two rosemary sprigs just on the surface (this will impart some of the rosemary’s oil, but don’t submerge/mix the sprigs in as the chocolate mixture will become very thick and it’s hard to get the sprigs out cleanly. Refrigerate for about two hours until cold.

Whip the heavy cream until it forms soft peaks and gently stir into the chocolate mixture. Pour into an ice cream maker, and freeze according to manufacturer’s directions.

(serves 8 )

close up with spoon

Entry filed under: Recipes, Sweet Treats. Tags: , , , , , .

Farm Harvest Festival – Oct. 11th Fresh Ground Cherry Salsa

34 Comments Add your own

  • 1. De in D.C.  |  September 30, 2008 at 9:28 am

    This looks great. I’ll definitely have to try our your father’s theory on chocolate ice creams. I usually do vanilla bases, but think I can manage to branch out *grin*

    I wouldn’t say it’s a weird flavor, but the most unusual one I’ve made for my plain-palated family is chai tea ice cream. Unfortunately it’s sitting uneaten in the freezer since, due to the caffeine, I can’t eat it after 2pm. D’oh!

    Reply
  • 2. Discover Unearthed  |  September 30, 2008 at 9:40 am

    Wow, this looks really stunning! I work for a chocolate/other food company (we have a little chocolate-making place in Belgium) and I have a big clump of rosemary in my garden so I’m definitely going to give this a go!

    Reply
  • 3. genie28  |  September 30, 2008 at 1:13 pm

    I didn’t think twice about the flavors for ice cream. I did think. “Hmm, I wonder if Chris would rather I bought him an ice cream maker for his birthday instead of the meat grinder I already purchased.” He likes ice cream, no need to know I wasn’t really thinking of him at the time!

    Reply
  • 4. Enjay  |  October 1, 2008 at 1:30 am

    Some college friends wanted to make jalapeno ice cream but wound up with nacho cheese sauce (with jalapenos) ice cream. I didn’t try it, but I think the best thing that was said about it was “it only made me throw up a little bit…”

    Reply
  • 5. Jenn's Serving Ice Cream  |  October 1, 2008 at 5:36 am

    Wow! Talk about stunning! I don’t think I’ve ever read your blog before – but I really enjoyed it! Your pictures are stunning and your description is captivating! Yum! It looks so good! I’m glad you took the time to post!

    Reply
  • 6. Tammy  |  October 1, 2008 at 7:22 pm

    Lovely pictures. Are those eggs really pink? I’m thinking anything with chocolate can’t be bad and I do like rosemary. Shucks, count me in😉
    Thanks for the recipe.

    Reply
  • 7. Jessie  |  October 1, 2008 at 9:18 pm

    Aaaaah! This looks amazing! This is next up on my list when I make ice cream.

    +Jessie
    a.k.a. The Hungry Mouse

    Reply
  • 8. Diva  |  October 1, 2008 at 9:23 pm

    My stars this looks and sounds amazing … so good that its tempting me to go and buy and ice cream maker. I think this must be an outstanding combination and I only wish I could taste it. Bravo!

    Reply
  • 9. Mike  |  October 1, 2008 at 9:34 pm

    what a flavor combo! I’m definitely making this soon. When I was in Barcelona this past summer I wandered across an artisan gelato shop with plenty of peculiar flavors. Among them: black olive, parmesan, blue cheese with walnut…just to name a few. All surprisingly tasty?! But rosemary chocolate, that’s just great.

    Reply
  • 10. windattack  |  October 2, 2008 at 12:50 am

    lovely! I know exactly what you mean about chocolate + savory = deliciously addictive. I will have to try your ice cream!!!

    Reply
  • 11. James Starmer  |  October 2, 2008 at 12:31 pm

    That combo sounds awesome. Reminds me of strawberries and basil, one of those odd parings that doesn’t sound like it would work at first, then you taste it and it blows you away.

    I really like the photo of the eggs, really rich color in the yolk. Great job!

    Reply
  • 12. Madeline  |  October 2, 2008 at 5:18 pm

    Bacon ice cream is by far the strangest flavor I’ve heard of and although I consider myself adventurous, that’s just too much for me! This on the other hand is something I can get on board with. Call me crazy but I think it totally sounds delicious. Perfect flavor for fall.

    Reply
  • 13. Maggie  |  October 2, 2008 at 10:51 pm

    This sounds really interesting!

    A local chocolate maker, Grocer’s Daughter Chocolates, makes these pecans with thyme and chocolate that are tremendously addictive. The thyme flavor is so unexpectedly crucial to how good they are. This was the first thing I thought of after seeing the chocolate-rosemary combination. I’ve got to try the chocolate-rosemary and I’m going to try chocolate-thyme with pecans in ice cream now too. Thanks for the great idea!

    Reply
  • 14. Cindy  |  October 3, 2008 at 12:54 am

    I seriously need to invest in an ice cream machine!

    Reply
  • 15. Kaiti  |  October 3, 2008 at 12:38 pm

    Yum!! I have the use up the rest of my fresh Rosemary, and what a great way to do it. Two of the strangest ice creams I’ve ever seen (but not yet sampled), are Pistachio Curry and Cayenne Lime Butter, both from the Creole Creamery in New Orleans.

    Reply
  • 16. Tina  |  October 3, 2008 at 12:47 pm

    Chocolate and rosemary is so wonderful together. My aunt makes a mean chocolate-rosemary truffle!

    Reply
  • 17. jo  |  October 4, 2008 at 11:05 pm

    The strangest one I’ve tried is laksa, it was ‘interesting’.
    The most unusual one I’ve made is chai tea, it was fabulous!
    Looking forward to the warmer weather (I’m in the southern hemisphere) and trying your rosemary chocolate combo🙂

    Reply
  • 18. Jennie  |  October 7, 2008 at 8:23 pm

    Thanks, everyone, for all the great comments! A few specific remarks:

    Discover Unearthed – You. Chocolate Factory. Belgium. ???? Can you be my new best friend??? And please promise me you’ll make this ice cream with that wonderful homemade chocolate of yours!! 🙂

    Enjay – That sounds absolutely repulsive…and funny!

    Tammy – The eggs aren’t pink. I guess it was just the hue of the light coming in my window that morning.

    Maggie – You have just done the impossible…I didn’t think this flavor could be improved upon, but the idea of pecans…fantastic!

    Reply
  • 19. Robin  |  October 9, 2008 at 5:38 pm

    I had a lemon-thyme ice cream at Gotham Bar and Grill that I wasn’t crazy for, but I can totally understand chocolate and rosemary.

    I just got an ice cream maker – I’ll have to put this recipe to use.🙂

    Reply
  • 20. ellen  |  March 2, 2009 at 9:27 am

    I just made a dark chocolate & rosemary tart by infusing the cream and I am now OBSESSED with the flavor combination. I can’t get it out of my head. The first idea that came to mind to repeat it was for ice cream! Yours look fantastic. (I got here by googling for chocolate & rosemary – that’s how obsessed I am!)

    Reply
  • 21. Barbara  |  March 28, 2009 at 9:51 pm

    I came across this combination awhile back in a cake. Ice cream sounds even more delicious!

    Reply
  • 22. dead sea premier  |  July 31, 2009 at 12:23 pm

    I never tried chocolate & rosemary, but it sounds good.

    Reply
  • 23.   13 Foods Mashed Up with Chocolate by Cocoa Heaven  |  August 18, 2009 at 3:01 pm

    […] Dark Chocolate Rosemary Ice Cream This in depth tutorial inspired by a Godiva chocolate rosemary mousse will have you re-thinking your next trip to Baskin Robbins. […]

    Reply
  • 24. Spice Sherpa  |  April 29, 2010 at 10:54 am

    Chocolate and rosemary sound like a divine combination! I love, absolutely love ice-cream and plan on making this. As for weird flavors…I have two.

    Asparagus ice-cream. Had it at an asparagus themed dinner at Antoines in Newport Beach. I couldn’t eat a carton but it was surprisingly tasty.

    Guiness ice-cream. Found a recipe for this and made it myself. The first couple bites were good but then the flavors just got too strange. I won’t repeat the recipe but it was sure fun making it!

    Reply
  • 25. Linc  |  July 4, 2010 at 4:43 pm

    This is not the first time I have heard of the Rosemary and Chocolate combination. In fact, I was searching for recipes for a chocolate rosemary ice cream. I’m very excited to try this one out. Thanks so much for posting.

    Reply
  • 26. poncho  |  August 28, 2011 at 5:29 pm

    This ice-cream was amazing. Intriguing and delicious and perfectly creamy. I didn’t have any vanilla beans, but I substituted with pure vanilla extract and it came out stupendously. I also left some little chocolate bits unmelted, which added a nice texture to the ice-cream. Definitely making this one again.

    Reply
  • 27. Belgian Chocolate Online  |  November 10, 2011 at 3:43 am

    Belgian Chocolate Online…

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  • 29. Dark Chocolate Rosemary Ice Cream | Ice Creamed  |  March 27, 2013 at 12:38 pm

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  • 30. Bam's Kitchen (@bamskitchen)  |  April 23, 2013 at 2:22 am

    I think chocolate and Rosemary are brilliant together. I am so glad you think so too. Your ice cream looks so creamy and delicious. I actually just wrote a post on chocolate frozen yogurts garnished with rosemary sugar. I think the chocolate and the rosemary really accent each other. I would have loved to have found your icecream post before I wrote mine as these would be beautiful together. You have a great little website. Happy cooking. BAM

    Reply
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  • 34. Chocolate Ice Cream! | the cherry on top  |  June 1, 2014 at 8:13 pm

    […] (adapted from https://straightfromthefarm.wordpress.com/2008/09/30/dark-chocolate-rosemary-ice-cream/ which I’ve made before and is also […]

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