Heat the cream and milk in a saucepan. Scrape out the vanilla pod, add the pulp including the pod and the rosemary sprigs to the cream mixture. Take the mixture off the stove just before boiling, set aside for 10 minutes, remove the rosemary and save.
Mix the egg yolks and sugar until foamy, stir in the cream mixture, return to the saucepan and heat, stirring constantly, until the mixture is so tough that it sticks to the spoon. Caution: don`t let it boil anymore!
Finely chop the chocolate, remove the pan and melt the chocolate in the mixture while stirring. Add the rosemary sprigs again and let it cool down.
Remove the rosemary again and process the cooled mass in the ice cream maker according to the operating instructions. Let thaw for approx. 15 minutes before serving so that the chocolate aroma comes out better.
If you don`t have an ice cream machine, you can also put the mixture in the freezer and stir well after an hour so that the ice crystals break. Then let it freeze completely.
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