Instructions: 1. In a large sauce pan, combine sugar, half-and-half, rosemary and corn syrup. Whisk lightly and bring to a boil, making sure mixture does not boil over, then strain into a bowl. Let cool, then chill in refrigerator. Remove from refrigerator and slowly whisk in lime juice. If mixture shows signs of curdling, whisk harder or transfer to a blender.

2. Pour mixture into an ice cream maker and follow manufacturers instructions.

Yield: about 1 quart.

Time: 20 minutes, plus chilling and churning time

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