This is fantastic and has the most amazing pungent perfume! You can also double this recipe with no problem.
Some alternatives
I have sometimes added a 2″ piece of fresh ginger cut into slivers and 1 cut up stem of lemon grass to the infusing milk/half and half which is lovely, then you can add chopped stem ginger in syrup to the ice cream machine at the end. It’s a great combination to combine rosemary and ginger.
You only need an inexpensive ice cream machine like the Cuisinart 1 quart machine for less than $50
3 egg yolks
1/2 cup granulated sugar
1 tbsp brown sugar
2 cups half and half
2 cups whole milk
4 large sprigs rosemary
In a bowl, whisk the egg yolks with the granulated sugar and brown sugar until thickened and pale yellow. Set aside.
In a medium saucepan over medium-high heat, bring the half and half, milk and rosemary to a simmer.
Simmer, stirring occasionally for 15 minutes. Discard the rosemary. Gradually whisk the hot cream mixture into the egg mixture.
Scrape the mixture into a saucepan.
Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon. Do NOT let it boil. This could take a long time to thicken but it will eventually.
Strain into a clean large bowl and let cool to room temperature.
Cover and refrigerate until cold.
Stir the cream mixture. Transfer to an ice cream maker; freeze according to manufacturer’s directions
Makes 6 -8 servings