Preparation

• Pour the heavy cream and half and half into a heavy saucepan. Add the rosemary sprigs and honey. Heat over medium-low heat until just simmering, stirring frequently to incorporate the honey. Turn the heat down to low.

• In a separate bowl, whisk together the egg yolks and salt until combined.

• Remove the rosemary from the cream after it has steeped at least 20 minutes, and carefully pour about ½ cup of the cream mixture into the egg yolks, whisking constantly.

• Repeat with another ½ cup of cream, whisking constantly. (Careful, or you could end up with scrambled eggs. The best way to avoid this is to do it in steps, mixing in a small amount of egg at a time. And when I say “whisking constantly,” I really mean it!)

• Slowly add 1 more cup of the cream into the egg yolk mixture, whisking constantly.

• Immediately transfer the egg yolk mixture back into the saucepan.

• Place the saucepan over medium-low heat, and whisk constantly until the mixture thickens and coats the back of a spoon, about 5 to 7 minutes. Do not let the mixture boil.

• Pour the ice cream base into a bowl and allow it to cool for about 20 minutes.

• Once it has cooled a bit, place it in the refrigerator and let it chill for at least 4 hours, preferably overnight.

• Pour into your ice cream maker and freeze according to the manufacturer’s instructions.

• Pack into an airtight container, and freeze for about 2 hours before serving.