750 g Raspberries
3 tsp Chopped Rosemary
150g Powder Sugar
3 egg yolks
1/2 Lemon's Juice
400 ml Fresh Cream
In the mixer, stir the egg yolks and sugar to create creamy base.
In the meantime pass the raspberries through a sieve in order to remove the seeds then add to the base.
Stir in the remaining ingredients and place all into a 1/2 liter ice cream maker do the cooling (will take up to 30min).
Sorry, no photos available yet - the desert vultures were too fast ...
Kudos to the best ice cream place ever, which inspired me to create this recipe:
Gelateria di Piazza - San Gimignano
