Honey, Lemon and Thyme Ice Cream From The Ice Cream Bible

Honey, Lemon and Thyme Ice Cream From The Ice Cream Bible

The Ice Cream Bible By Marilyn Linton & Tanya Linton

The Ice Cream Bible By Marilyn Linton & Tanya Linton

Honey, Lemon and Thyme Ice Cream

July 7, 2014
This recipe comes from The Ice Cream Bible by Marilyn Linton and Tanya Linton and published by Robert Rose.

Steeping the thyme in the cream mixture brings out the subtle taste of this favorite summer herb.

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
2 eggs 2
1⁄4 cup granulated sugar 50 mL
1⁄2 cup liquid honey 125 mL

Instructions

  1. 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.
  2. In a bowl, whisk eggs with sugar until thickened and pale yellow. Stir in honey. Gradually whisk in cream mixture.
  3. 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.
  4. 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.

Experiment with different kinds of thyme — each variety brings its own flavor.

 

Maralyn D. Hill

Maralyn D. Hill

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