Jersey Milk and Rosemary Ice Cream

In a saucepan, combine the Jersey milk, heavy cream, sugar, and chopped rosemary. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering. Do not boil.

Remove from heat and let the rosemary infuse the milk and cream mixture for 30 minutes to 1 hour. This allows the rosemary flavor to fully develop. The longer the infusion time, the stronger the rosemary flavor.

While the mixture is infusing, prepare an ice bath by filling a large bowl with ice and water.

In a separate bowl, whisk the egg yolks until pale and slightly thickened.

Gradually whisk a small amount of the warm milk and cream mixture into the egg yolks to temper them (this prevents them from scrambling). Continue adding the warm mixture gradually, whisking constantly, until the egg yolk mixture is warmed through.

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk and cream mixture.

Cook over low heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of a spoon (about 8-10 minutes). Be careful not to let it boil.

Immediately strain the custard through a fine-mesh sieve into a clean bowl, discarding the rosemary solids.

Stir in the vanilla extract (if using) and the pinch of salt.

Place the bowl containing the custard into the ice bath and stir occasionally until the custard is completely cool.

Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to fully chill.

Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden before serving.