Equipment: Nemox Gelato Machine
Procedure
1. Leave the rosemary to infuse in the milk for at least 12 hours before starting.
2. Weigh all the powdered ingredients together (neutral, sugars, etc.).
3. Chop some of the rosemary.
4. In a bain-marie or using a microwave, heat some of the milk and the Taleggio cheese until it melts.
5. Add the remaining milk, the Taleggio and milk mixture and the previously weighed powdered ingredients and blend everything together until the mixture has a thick, viscous texture.
6. To improve the creaminess and flavour, leave the mixture to rest in the refrigerator for 12 hours.
7. Blend again before putting the mixture into your Nemox ice cream maker.