Rosemary-Orange Ice Cream

MAKES ABOUT 1 QUART

For a lighter, brighter flavor, omit the cream and use 3 cups milk.

1 cup whole milk
2 cups whipping cream
2 large, gently bruised fresh rosemary sprigs
Zest of 1 orange, removed in long strips
5 egg yolks
2/3 cup granulated sugar
1 pinch salt
1/4 teaspoon orange extract

In a large, heavy saucepan place milk and cream, rosemary and orange zest; bring just to a boil over medium-high heat. Or, place the mixture in a microwave-safe container and microwave on high (100 percent power) for 3 minutes. Let stand, covered, for 1 hour. Strain out solids, bring infused mixture back to a boil and turn off heat.

Place egg yolks, sugar and salt in a medium bowl and whisk until very smooth. Pour about a quarter of the hot infused mixture into the eggs, stirring constantly and vigorously. Stir another quarter of the hot mixture into the egg mixture. Finally, whisk the egg mixture into the saucepan with the remaining cream.

Cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let the custard boil or the eggs will curdle. As soon as the custard thickens, pour it through a fine sieve set over a bowl. Stir in the orange extract. Cover the bowl with aluminum foil or plastic wrap and refrigerate until well-chilled. (Custard can be made up to 2 days ahead.)

Freeze chilled custard in an ice cream maker according to the manufacturer’s instructions.

Adapted from “The New Spanish Table” by Anya von Bremzen