There were so many memorable things about our girl’s weekend in Red Mountain, Washington, it’s hard to even begin to share them all. Obviously, the wine at Hedges Family Estate was incredible. The people were fantastic. We had a chance to spend time with Tom and Anne-Marie’s children, Sarah and Christophe, as well as Boo, the sales manager. I don’t think I stopped laughing the entire time I was there. They were the perfect hosts and we truly left as friends.
So that brings me to the food. Lucky for us, Hedges recently hired two full time chefs, Heather & Ryan, to live on the estate and help to feed their many visitors. This meant that Holly and I feasted! Everything that we ate was beautifully-prepared and left us thinking, “well that was the best (insert food) I have ever tasted.”
This rosemary ice cream though, was a first for me. It was herbaceous and just a tiny bit savory but still with the sweetness a dessert deserves. It was so interesting and absolutely delicious! It was the perfect finish to one of the amazing meals we had during our trip. I convinced Heather to give me the recipe and let me share it with all of you. Just in time for Thanksgiving! Your pumpkin pie just won’t be complete without it.
Side note: I suppose these photos of me in this gorgeous kitchen deserve an explanation. If you’ve ever read the blog Manger, you understand why I have frequent desires to trade lives with Mimi Thorrison. I mean all of those beautifully-composed photos? And her gorgeous family!? Not to mention that it’s all set in the idyllic French countryside. Every day seems to involve picnics outside and huge multi-course meals made with seasonal produce that they harvest themselves. All while stylishly-dressed.
Hedges is like a mini getaway to the French countryside. It’s co-owner, Anne-Marie Hedges, is French and insisted that the winery have its own chateau. And its own gorgeous farmstyle kitchen. It was perfect for a Manger-inspired photoshoot, and Holly captured it beautifully.
Contrary to what you might think from these photos, I never actually cooked at Hedges. Psyche! We left that to the professionals. Thanks so much again to Heather and Ryan for all of the amazing meals, and for letting me share this amazing recipe!
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10 minPrep Time
8 minCook Time
18 minTotal Time
- 3 C. Heavy Cream
- 1 C. Half and Half
- 1 Vanilla Bean - split lengthwise
- 1 Large Sprig of Rosemary
- 3/4 C. Sugar
- 1/2 tsp. Salt
- 6 Egg Yolks
- Ice Cream Maker
- Mix the heavy cream, half and half, vanilla bean, rosemary, sugar, and salt in a heavy sauce pan. Heat slowly over low heat, stirring often until sugar is dissolved.
- Once the sugar is dissolved turn heat up to medium and bring mixture to a gentle simmer for one minute. Remove from heat. Strain out vanilla bean and rosemary.
- Whisk egg yolks in a separate bowl. Slowly whisk the hot mixture to the yolks until they are fully tempered. Return yolk mixture to the sauce pan and continue to cook over low heat stirring constantly until mixture is thickened like a thin custard.
- Transfer to a glass container and chill in refrigerator at least 6 hours. Freeze in ice cream maker according to machine instructions.
Outfit Deets :: Ex-Boyfriend Flannel – Madewell // Black Leggings – Hue (best leggins ever) // Moccasins – Minnetonka // Bracelets – Madewell & Madewell // Interlocking Ring – Gorjana // Apron – Similar //