Name: Rosemary Parsley Ice-cream with Cool Syrup recipe by Ishika Uppal at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: For ice cream; 3-4 sprigs of rosemary; 1 1/2 cup full fat milk; 1/2 cup condensed milk; 1 cup whipping cream; Parsley juice 3-4 tbsp; For cool syrup; 1 cup cucumber juice; 2 sprigs of rosemary; 1/2 cup parsley juice; 1/2 cup sugar; Pinch of salt

Ingredients Serving: 2

For ice cream
3-4 sprigs of rosemary
1 1/2 cup full fat milk
1/2 cup condensed milk
1 cup whipping cream
Parsley juice 3-4 tbsp
For cool syrup
1 cup cucumber juice
2 sprigs of rosemary
1/2 cup parsley juice
1/2 cup sugar
Pinch of salt

Instructions

FOR ICE CREAM
Pour milk in a pan and bring it to boil.
Simmer the flame.Add rosemary sprigs and stir well
Cook the milk until it's reduced to half the original quantity over low heat.
Meanwhile whip the cream in a bowl till soft peaks are formed.
Remove the sprigs from milk and add in condensed milk and parsley juice. Mix well. Switch off
Add in the whipped cream and mix gently.
Pour the ice cream mix in an airtight container and freeze it overnight or 6-7 hours.
Blitz ice cream, mix well and re- freeze it for 5-6 hours
FOR COOL SYRUP
Add half of the cucumber syrup,rosemary sprigs and sugar in a pan .
Simmer the flame and stir until sugar dissolves.
Once syrup has reduced to 1/3 quantity,switch off and allow to cool
Remove sprigs from the syrup.
Add in rest of the ingredients and refrigerate it until read to serve
Scoop Ice-cream in serving bowl and top with cool syrup and serve.

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