A lot of homemade ice cream recipes require an ice cream maker. I don’t have an ice cream maker, which is one of the many reasons why I like this recipe! Rosemary is not only delicious but it has been used for medicinal purposes for centuries. Years ago it was used to improve memory. It also has anti-inflammatory, antibacterial, and antioxidant properties and is loaded with fiber, iron, calcium, vitamin C and vitamin A.
Makes about 1 pint.
- 1 14 oz can coconut milk
- 1 cup blueberries
- 2 Tbsp honey
- 1 tsp rosemary
- 1 tsp lemon extract
- 2 egg yolks
1. Blend everything but the egg yolks (milk, blueberries, honey, rosemary, lemon extract) in a blender or food processor until well mixed.
2. Pour the mixture into a saucepan over medium heat. Add the egg yolks. Bring to a slow boil, whisking continuously. When it begins to boil, remove it from the heat immediately to cool.
3. Transfer to a large mixing bowl and cover with plastic wrap. Refrigerate for two hours or overnight.
4. Once it is chilled: If you don’t have an ice cream maker transfer to a bread pan and put it in the freezer. If you do have an ice cream maker- churn it according to the manufacturer’s directions.
Recipe adapted from PaleOMG