Salted Caramel Ice Cream with Roasted Pistachios and Rosemary

Make the ice cream using a 1 1/2 quart ice cream machine.

In a small bowl or cup mix two tablespoons of the milk with the cornstarch. Set aside.

Whisk the cream cheese and the salt together in a medium bowl.

Mix the cream and the corn syrup together in a separate jug.

Prepare a large bowl filled with ice and set aside.

Heat the sugar in a 4 quart pot over medium heat until it turns a deep amber color. Watch it carefully because it will burn very quickly. Remove from the heat and add about 1/4 cup of the cream/corn syrup mix to it.

Keep adding the cream mixture while stirring all the time. Add the remaining whole milk and return the pot to the heat. Bring back to a boil and boil for four minutes. After four minutes take off the heat and whisk in the cornstarch mixture.

Bring back to a boil stirring continuously until it gets thick then remove from the heat. Gradually whisk the hot cream mixture into the cream cheese mixture until smooth. Add the vanilla and whisk. Pour the mixture into a large Ziplock bag, seal the bag and put the bag in the bowl filled with ice and chill for about 30 minutes.

Once the mixture is cooled, pour it into the ice cream maker and churn it according the manufacturer’s instructions. After the ice cream has formed, after about 25 minutes, scoop about 1/4 of it into a plastic container. Sprinkle some of the chopped pistachios over the top of it along with some chopped rosemary.

Repeat this layering process until all of the ice cream has been transferred from the canister. Cover with a sheet of parchment paper and seal the container with the lid. Place container in the freezer for at least four hours before enjoying.

Adapted from Jeni’s Splendid Ice Creams.