Honey, Lemon and Thyme Ice Cream
IngredientsMakes 8 to 10
|2 cups||whipping (35%) cream||500 mL|
|1 cup||milk||250 mL|
|3⁄4 cup||fresh thyme sprigs||175 mL|
|Grated zest of 1 lemon|
|1⁄4 cup||granulated sugar||50 mL|
|1⁄2 cup||liquid honey||125 mL|
- In a medium saucepan, bring cream, milk, thyme and lemon zest to a boil. Remove from heat, cover and let steep at room temperature for 11⁄2 hours. Remove thyme sprigs. Reheat over medium heat until steaming.
- In a bowl, whisk eggs with sugar until thickened and pale yellow. Stir in honey. Gradually whisk in cream mixture.
- Return entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean large bowl. Let cool to room temperature. Cover and refrigerate until completely cold or overnight.
- Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. When serving, garnish ice cream with fresh thyme leaves.
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