Instructions

1. In a saucepan, combine the whole milk, heavy cream, and rosemary sprigs. Heat over medium heat until it reaches a simmer, then remove from heat and let the rosemary steep for 10 minutes to infuse its flavor.
2. In a separate mixing bowl, vigorously whisk together the egg yolks, granulated sugar, vanilla extract, and salt until the mixture is smooth and pale.
3. Slowly pour the warm milk and cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon—about 5-7 minutes.
5. Remove from heat and strain the mixture through a fine-mesh sieve to eliminate the rosemary sprigs, ensuring a smooth texture. Allow the mixture to cool to room temperature.
6. Once cooled, refrigerate the mixture for at least 4 hours or overnight to chill thoroughly.
7. After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy.
8. Transfer the churned ice cream to a lidded container and freeze for an additional 2-3 hours to firm up.
9. Serve the rosemary ice cream in bowls or cones, garnished with a sprig of fresh rosemary for an elegant touch.