The Ice Cream Bible By Marilyn Linton & Tanya Linton
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 | ||
| 2 | eggs | 2 |
| 1⁄4 cup | granulated sugar | 50 mL |
| 1⁄2 cup | liquid honey | 125 mL |
Instructions
- 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.
Maralyn D. Hill
Executive Editor, Luxe Beat Magazine June Digital Edition now online at http://luxebeatmag.com/magazine/june-2014/
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