Burnt Rosemary Butter, Lemon and Toasted Meringue Ice Cream

Name: Burnt Rosemary Butter, Lemon and Toasted Meringue Ice Cream
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Canadian,
Ingredients: 1 cup (250 ml) heavy cream; 1/2 cup (125 ml) whole milk; 1/3 cup (80 ml) granulated sugar; 1/4 tsps (1 ml) kosher salt; 1 tbsp (15 ml) pure lemon extract; 3 large egg yolks; 2 sticks (225 g) salted butter; 2 tsps (10 ml) rosemary leaves crushed; 3 large egg whites; 1/2 cup (125 ml) granulated sugar; 1/4 tsp (1 ml) kosher salt; 1/2 tsp (2 ml) pure vanilla extract

Fusing beloved flavours of nutty brown butter and classic lemon meringue, this scratch ice cream is anything but routine, boasting a satisfying texture with charred flecks of crunchy torched meringue throughout. Infused with pure lemon extract, a thick and custardy ice cream... Read More Read Less

10 min

PREP TIME

20 min

COOK TIME

INGREDIENTS

SERVINGS: 4