In a medium saucepan, add 1 cup of the heavy cream, the sugar, salt and rosemary springs . Set the pan over medium heat and cook, stirring occasionally, until the sugar has dissolved. Let the mixture just barely start to simmer around the edges then immediately remove from the heat.
Stir in the remaining cup of cream, the milk and vanilla extract.
Refrigerate the mixture for at least 6 hours to help rosemary infuse.
Remove the rosemary springs and then freeze the mixture in an ice cream maker according to the manufacturer’s directions.
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