آيس كريم فانيليا مع الروزماري المدخن

Mediterranean 5 Mins Prep · 15 Mins Cook

1. Prepare a barbecue to a medium heat.
2. Place the rosemary sprigs on a grid.
3. To make the ice cream, whisk together the cream, milk and icing sugar in a large shallow heat-proof dish and set it over the rosemary sprigs. Place the grid over medium-hot coals and cover the barbecue.
4. Allow the cream mixture to smoke for 10-12 minutes, keeping an eye on it so it doesn’t boil over.
5. Remove the dish from the barbecue and cover the mixture with cling film. Allow to cool.
6. Pour into a large zip-top bag, place on a tray and freeze until firm. Break into pieces and blitz in a food processor or blender until smooth then transfer into a loaf tin and freeze until firm.
7. Serve with a drizzle of olive oil.

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