Blood Orange and Rosemary Ice Cream

CHARLOTTE, NC (WBTV) - Tuesday Johnson & Wales Student Austin Kosater came on WBTV News at noon to make Blood Orange and Rosemary Ice Cream.

Please find the recipe below: 

1 lb. Milk

1 lb. Heavy Cream

9 oz Sugar

8 oz Egg yolks

Zest of one blood orange

2 stems rosemary

Method of Preparation:

· Prepare ice water bath.

· Anglaise method of preparation- scald dairy, sugar and infusion. Taste, steep if necessary. Temper in yolks and return to low heat. Stirring constantly, heat to nappe.

· Chill in ice water bath. Strain and cool.

· Once the mixture is cool, spin in the ice cream machine. Remove from machine and store in two 32 oz. plastic deli containers.

· Label. Date. Freeze.