Rosemary Honey Ice Cream

Ingredients     2 cups heavy cream     2 cups half and half     32 to 42 rosemary sprigs     8 large egg yolks     2/3 cup honey     1 Tablespoon sugar Preparation In heavy saucepan combine the cream, half and half, and the rosemary. Bring mixture just to a boil and remove the pan from heat. Let mixture stand for 15 minutes. In a bowl, whisk together the egg yolks, honey, and sugar. Add the cream mixture in a stream, whisking, and pour the mixture back into pan. Cook the custard over moderately low heat, stirring until it registers 170 degrees F on a candy thermometer. Strain through a fine sieve set over another bowl and let cool completely. Freeze the custard in an ice cream machine according to manufacturer's direction.