Makes: 1 1/2 savory quarts
Total kitchen time: 30 mins. plus freezing time

Shopping list:

• 1 cup heavy cream (go ahead, choose organic. it tastes better)
• 2 cups half and half
• 1 cup minus 1 tbsp. granulated sugar
• 2 tbsp. dark brown sugar
• 1 vanilla bean, split and scraped
• 2 six inch sprigs fresh rosemary, plus extra to garnish
• high-quality extra virgin olive oil, for drizzling
• flake sea salt or sel gris

Special equipment: ice cream maker, instant-read thermometer

1. Combine the cream, half and half, sugars and scraped vanilla bean and rosemary sprigs in a medium saucepan.  Attach a thermometer and bring the cream mixture to 160°F over medium-low heat, stirring often.
2. Once the temperature hits 160°F, immediately transfer the mixture to the freezer to cool.  Once it is cold (but before ice crystals form) pour into your ice cream maker and freeze according to the manufacturer’s instructions.
3. To serve, drizzle a teaspoon of olive oil and a pinch of salt over a scoop of ice cream.  Top with a short sprig of rosemary (optional). 

When I attended the Seattle Chocolate Festival last year, my eyes were opened to a whole world of savory chocolates.  I tried basil, lavender, cayenne… even tequilla-flavored chocolate.  This rosemary fudge is surprisingly quick and simple to make, and is a wonderful twist on a bake sale favorite.

Makes: about 2 lbs.
Total kitchen time: 30 minutes

Shopping list:

• 1 can sweetened condensed milk
• 2 sprigs rosemary
• 2 tea bags, a tea infuser, or cheesecloth
• 12 Oz. semi-sweet chocolate, finely chopped
• 2 Oz. dark chocolate, finely chopped
• 1 tsp. baking soda
• 1 tsp. gray salt, sea salt, or black salt (don’t substitute table salt)

1. Strip the rosemary needles off of the twig and pulverize them in a mortar and pestle to release their inner oils.  If you don’t have a mortar and pestle, put the rosemary in a plastic bag and rough it up with a rolling pin.
2. Divide the rosemary between the two tea bags.  Pour the condensed milk into a small saucepan over medium-low heat.  Add the tea bags and submerge, being careful not to let the rosemary spill out.  Bring the condensed milk to a simmer (you’ll see wisps of steam) then remove from the heat and let the rosemary steep in the milk for 15 minutes. 
3. Meanwhile, line the inside of a shallow 8”x8” baking dish with parchment or aluminum foil.  Try to get the foil as smooth as possible, so it doesn’t leave wrinkles in the finished fudge.
4. Remove the tea bags from the saucepan, pressing them against the side of the pan with the back of a spoon to release as much flavor as possible back into the condensed milk.
5. Add the chocolates and baking soda to a large glass or metal bowl and stir until the baking soda is evenly distributed.  Add the condensed milk and place the bowl on top of a pot of boiling water to form a double boiler.  Gently stir until the chocolate is almost fully melted.  Remove the bowl from the heat and continue stirring until the chocolate mixture is smooth.
6. Pour the chocolate mixture into the prepared baking dish.  Sprinkle the salt evenly across the surface of the chocolate.  Refrigerate until set, about 1 hour.  To serve, remove the block of fudge from the baking dish and cut into 1” pieces.

You can also try this recipe with sage, basil, or anything else that sounds good to you.