To prepare the ice cream cake with rosemary and meringue crumbs, blend 50 g of brown sugar with 40 g of rosemary needles until a powder is obtained. Sift it to remove the bigger pieces and soak it with 100 g of butter.
Add 125 g of flour and form a dough. Distribute it on a plate covered with parchment paper, arranging it in small crumbs. Bake at 160 ° C for 15-20 minutes. Remove from the oven and let it cool.
place fit the ice cream in a cake tin, placing it on a meringue disc and crumble the crumble on top.
Alternatively, put the ice cream in the cups and crumble the crumble together with pieces of meringue.
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