Rosemary Cream Cheese Ice Cream

In a small sauce pan, simmer milk, rosemary and vanilla bean paste over low heat for about 15 minutes. Strain the milk to remove the rosemary pieces and let cool in a glass bowl.

Once the milk is cooled, in a blender or food processor, blend the cream cheese, sugar, milk and salt until combined. Transfer the cream cheese mixture into a large bowl and add the heavy cream. Stir to combine.

Pour the mixture into an ice cream maker and freeze as directed. I used a Cuisinart 2-quart ice cream maker and let it freeze for about 25 minutes. Remove the mixture from the ice cream maker and store it in a large, airtight container. Place it in the freezer for at least 2 hours.

To serve, remove from the freezer and let stand for 5 minutes. Scoop into a bowl and garnish with a fresh rosemary sprig, salted caramel sauce or a shortbread cookie.

(Adapted from Gourmet.)