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Rosemary Walnut Ice Cream // A Recipe From Scoop Adventures

Course Dessert
Cuisine Vegetarian


  • ¾ cup raw walnuts
  • 1 ½ cups whole milk , divided
  • 1 tbsp cornstarch
  • 1 ¾ cups heavy cream
  • cup sugar
  • cup mild honey
  • 1 tsp minced rosemary
  • ¼ tsp salt


  1. Preheat the oven to 350°F (180°C, or gas mark 4). Spread the walnuts on a parchment- or silicone-lined rimmed baking sheet.
  2. Bake for 10 minutes, or until the walnuts are toasted and fragrant, stirring every 5 minutes.
  3. Check the walnuts every few minutes to prevent burning.
  4. Cool to room temperature and chop. Store in a covered container until ready to use.
  5. Fill a large bowl with ice water.
  6. In a small bowl, combine 2 tablespoons (30ml) of the milk with the cornstarch, whisk and set aside.
  7. Combine the remaining milk with the heavy cream, sugar and honey in a medium saucepan and place over medium heat.
  8. Bring the milk mixture to a low boil.
  9. Cook until the sugar and honey dissolve, 3 minutes.
  10. Remove the milk mixture from the heat and gradually whisk in the cornstarch mixture.
  11. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
  12. Pour into a medium bowl. Whisk in the rosemary and salt. Set the bowl in the ice water bath to cool, 20 minutes, whisking occasionally.
  13. Cover and refrigerate until well chilled, at least 4 hours or overnight.
  14. Once chilled, pour the ice cream base through a fine-mesh sieve to remove the rosemary pieces.
  15. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
  16. When churning is complete, gently fold in the walnut pieces.
  17. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.