In 2020, one of the local restaurants offered pints of ice cream to go. I couldn’t resist a pint of their black raspberry honeycomb ice cream and lately I’ve been thinking of it again. So I made a batch of no churn ice cream. I infused the cream with rosemary as well as the black and red raspberry compote I made and topped it all with wads of honeycomb.

And yeah, I’m writing a whole ass blog post about ice cream because when I tasted it after it froze up properly, I nearly cried. It is so damn good. And rosemary is my favorite herb ever.

I mean, look at it. It’s beautiful.