Honey-Rosemary Ice Cream, Passion Fruit Sorbet Recipe for Honey-Rosemary Ice Cream Yield: approx. fifteen 2 oz. scoops 1 cup of whole milk 1 cup of heavy cream Â¼ cup of granulated sugar Â¼ cup of honey yolks of 5 large eggs 1 bunch of fresh rosemary Instructions: In a pot, bring the milk, cream, sugar and honey to a boil. Once boiling, turn off the heat, add the rosemary and cover for 30 minutes. Place the yolks in a bowl. Bring the rosemary-infused dairy mixture to a boil. Temper the yolks by adding approximately 1/3 of the hot dairy to the yolks. Whisk the yolk mixture until uniform. Immediately pour the yolk mixture into the dairy mixture and cook over medium heat and continuously stir with a wooden spoon or spatula until the ice cream base just begins to thicken and coat the spoon. Strain the mixture into a bowl and allow it to cool in the refrigerator for at least 1 hour. Place the chilled ice cream based into an ice cream maker and proceed according to the machine's instructions and enjoy! Recipe for Passion Fruit and Thyme Sorbet 1 cup of water 1 cup of passion fruit puree 1 Â½ cups of granulated sugar 1 bunch of fresh thyme Instructions: Bring the water, puree and sugar to a boil in a pot. Once it reaches a boil, put in the thyme and cover the pot for 30 minutes. Strain out or pick out the thyme, if possible, and let the sorbet base cool in the refrigerator for 1 hour. Make the sorbet by putting your base in an ice cream machine according to the machine's instructions. Get Jerome Chang's recipes for french macaroons HERE and lemon-basil-lavender granita HERE