For the rosemary honey ice cream, wash the rosemary sprigs and pat dry. Place acacia honey in a saucepan with whipping cream and rosemary sprigs, heat slowly and bring to the boil briefly. Let the mixture cool in the refrigerator for 30 minutes.
Pour honey-rosemary whipped cream through a sieve. Mix crème fraîche with curd cheese and powdered sugar until smooth. Stir in rosemary whipped cream. Pour the ice cream mixture into the ice cream maker and freeze until creamy and firm in 30-40 minutes.
Serve the finished rosemary-honey ice cream immediately or put it in a freezer box with a lid and freeze.
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