February 16th, 2017
From, The Vanilla Bean Baking Book, by Sarah Kieffer
FOR THE ICE CREAM: In a small saucepan over medium-low heat, bring the sweetened condensed milk, rosemary sprigs, and salt to a simmer. Keep an eye on the mixture; the sweetened condensed milk can easily burn. Turn off the heat and let the rosemary steep for 2 hours. Remove the rosemary sprigs and transfer the milk mixture into a large bowl. Stir in the vanilla. Place the bowl in the refrigerator and chill until cool to the touch, about 2 hours.
In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium until smooth. Turn the mixer to low and add the heavy cream in a slow steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.
Add half the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain. Pour into a 9-inch loaf pan or Pullman pan with a lid and freeze until firm, 6 hours or, covered, up to 1 week.
FOR THE CHOCOL ATE L AVA C AKES: Adjust an oven rack to the middle position. Preheat the oven to 375°F.
In a small saucepan over medium-low heat, melt the chocolate and butter, making sure the chocolate is completely melted and smooth. Set aside to cool slightly.
In the bowl of a stand mixer fitted with a paddle, beat the eggs, yolks, and sugar on medium-high until pale yellow and doubled in volume, 5 minutes. Add the vanilla, bourbon (if using), and salt and mix on low to combine. Add the flour and mix on low just until it is incorporated. Add the chocolate and butter and mix gently with a rubber spatula.
Fill 6 ramekins halfway with the batter and place them on a baking sheet. Bake 11 to 12 minutes. The edges should be starting to bake up, but the center should still look underdone. Transfer the baking sheet to a wire rack. Let the cakes cool a few minutes, before serving with the rosemary ice cream.
VARIATION: Basil No-churn Ice Cream: Substitute ½ cup fresh basil leaves for the rosemary. In a food processor fitted with a steel blade, process the basil, sweetened condensed milk, vanilla, and salt until the basil is finely chopped. Transfer the mixture to a large bowl and fold in the whipped cream as directed.