When we first arrived in Ramatuelle for the filming, the sour cherry tree in the garden was overflowing with ripe fruit just begging to be picked.  A first thought was to make a compote with rosemary from the garden. Joshua whipped this up, and bam! we go the idea to confect a full on ice cream, and it was delicious!!

Yield: about 1 quart



1 lb. sour cherries, pitted

2 tablespoon water

1 cup sugar

4 tablespoons rosemary, finely minced

Ice Cream:

2 cups whole milk

1 cup heavy cream

1 vanilla bean, seeded

pinch of salt

1 cup sugar

6 egg yolks

1/4 cup marscapone, room temperature


For the Compote:

In a medium sauce pan, dissolve sugar in water.  Add cherries and rosemary and simmer until the cherries are soft and liquid has thickened to a jam consistency.  Remove from heat and cool.

For the Ice Cream:

In a medium saucepan, combine the milk, cream, vanilla, and salt, and bring to a boil.

In a separate bowl using a whisk, beat the sugar and egg yolks until pale in color.

Add a little of the hot milk mixture, about 1/2 cup, to the egg and sugar to temper it. Add the rest of the egg and sugar to the hot milk and return to the heat. Bring to a boil, stirring constantly to avoid scorching on the bottom of the pan, until the temperature reaches 175F degrees. Remove from the heat, fold in the mascarpone and compote.  Cover and chill completely.

Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.

Nutritional Information:


Stimulates the immune system

Increases circulation

Improves digestion

Contains anti-inflammatory compounds 

Increases blood flow to the head and brain, improving concentration

*All nutritional information provided by www.whfoods.com

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