Lemon Thyme Ice Cream

Ingredients:

  • 1 1/2 cups heavy cream
  • 1 cup milk
  • 4-5 thyme sprigs
  • 3/4 cup sugar
  • 2 tablespoons finely grated fresh lemon zest
  • 3/4 teaspoon salt
  • 6 large egg yolks
  • 2/3 cup fresh lemon juice
Prep:
1. Combine the cream and milk in a saucepan and heat until just about to boil.
2. Add the herbs, stir thoroughly and remove from the heat. Leave to infuse for at least 1 hour.
3. Gently reheat the infused milk and cream mixture and remove the herb.
4. Add sugar to the milk and cream mixture and bring to a very light simmer.
5. Lightly beat yolks in a large bowl, then add 1 cup of hot sweetened cream in a slow stream, whisking.
6. Pour custard back into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until a candy or instant-read thermometer registers 170°F and custard coats back of spoon, about 10 minutes.
7. Pour through a sieve into a clean bowl, then stir in juice. Cool custard, stirring occasionally, then chill until cold.
8. Freeze custard in ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

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