Preparation / Directions:
Bring the half and half, honey, vanilla bean and rosemary to a simmer in a heavy saucepan. In a large bowl, whisk the egg yolks. Add about 1 cup of the hot half and half, whisking constantly. Add this back to the half and half in the saucepan and heat over a low flame until it thickens slightly. Do not overcook or you will scramble the eggs. Strain into a clean bowl and let cool. Chill in the refrigerator, then freeze in an ice cream maker according to manufacturers directions.
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