In a small saucepan, bring water and honey to a simmer. Add rosemary sprigs and turn off the heat. Steep for 10–15 minutes, strain, and cool.

In a blender, combine milk, cream, rosemary honey syrup, vanilla, and salt. Blend until smooth. Pour into a Ninja Creami pint container, seal, and freeze for at least 24 hours.

Insert your frozen pint into the Ninja Creami and run the Ice Cream setting. Scrape down the sides and Respin if needed for smooth texture.

After spinning, gently fold in the bee pollen with a spoon. You can also reserve a bit to sprinkle on top just before serving for a beautiful golden finish.

Serve in delicate bowls or teacups with a sprinkle of bee pollen and a small rosemary sprig for a rustic garden flourish. 🍯 Try pairing this with poached pears, lemon cookies, or almond biscotti for a tea-worthy dessert.