Finely crush the rosemary needles, then bubble together and liven up for a minute or two.
Put the egg yolks in a large enough bowl. While stirring vigorously, add the boiling hot gravy. Meanwhile, whisk everything heartily until a light, thick cream is formed.
Fold in the crème fraîche. Whip the cream until stiff. Fold into the cream.
Line a coated cake pan or a baking dish with plastic wrap. Pour in the cream. Freeze for at least 3 hours, but preferably longer.
To serve, invert the parfait onto a platter, remove the plastic wrap, and slice the ice cream. Arrange on plates and serve with a fruit sauce of your choice, e.g. strawberry sauce or raspberry sauce.
After turning out, place in the refrigerator to thaw slightly for about thirty minutes so that the flavors of the parfait can fully develop.
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