From the ice cream lab: chocolate, coconut and rosemary!
I was flipping through my vegan ice cream book for inspiration for my next batch – I knew I wanted to do chocolate, but I wanted it to be a bit quirky too. The herb garden is overflowing these days, so I’ve been trying to incorporate herbs into as many dishes as possible (like tabbouleh, I made a lot of tabbouleh this weekend). Adding mint seemed too common and I was on the fence about adding basil. What about the rosemary?
Rosemary and chocolate. Hmm.
I Googled around to see if anyone else had done this combo before. There were loads of honey and rosemary version … and I stumbled on one person who made a non-vegan chocolate rosemary version. Perfect!
Another search today turned up this blog from jolly old England who confirms that a grocery chain on the other side of the pond sells a chocolate-rosemary ice cream. I guess, it’s not quite as unique as I thought! It’s a flavour created for Waitrose in partnership with Heston Blumenthal, so I guess I feel a bit chuffed that we both thought of the same flavour. (Hi Heston! Call me, we’ll make ice cream!)
I used the chocolate recipe from the Vegan Scoop as my base, but again sustituted the soy milk for my homemade coconut milk. I added a large sprig of rosemary into the mixture while it heated on the stove to infuse the rosemary-ness into the ice cream base.
We had to sample it right away when it finished churning in the ice cream mixer. Mmm. Just a hint of rosemary is detectable in the final version. It adds a nice woodiness to the chocolate, dare I say umami? No… I won’t. It’s definitely a complex chocolate taste.
Best of all… it pleases the wee one as well as the adults.
Here are some other good spoon-licking rosemary ice creams (albeit non-vegan variations):