During one of the many festivals I worked during the summer, a Berkeley creamery gave sample cups of their gourmet ice cream to all of the event staff. I chose the lemon thyme because it sounded so refreshing, and it was one of the best things I have ever tasted. Using my Healthier Ice Cream base I continue to try to match that flavor with my own recipe. Here’s the latest version…
Ingredients:
2 cups high quality cream
1 c. milk
1/2 c. sugar
Zest of 3 medium lemons
10 sprigs of fresh lemon thyme
1 tsp. lemon extract
1/2 tsp. vanilla
pinch of sea salt
Note: If you can, use thyme fresh out of the garden. Herbs that have been packaged and chilled will have less natural oils and, therefore, less flavor. I would consider thyme an essential part of your home herbal garden.
Directions:
Cut and wash at least 10 sprigs of fresh. Sprigs are small twigs with green fresh leaves on them about 4 inches long. Pat dry and set aside.
Add the cream and milk to a medium saucepan with spout and lid. Zest 3 lemons directly over the pot being careful not to add too much of the pith (white part). Add the thyme and lid and place over a low heat. Warm the mixture slowly for 20 minutes, stirring occasionally and ensuring that the mixture does not scald or begin releasing steam. Remove from heat and allow to cool to room temperature.
Strain the milk, cream, zest and thyme with a fine mesh sieve into a non-reactive bowl or large measuring cup. It is fine, and even desirable, for some of the thyme leaves and zest to remain in the mix. Add sugar, lemon and vanilla extracts and whisk until sugar is dissolved.
Cover and temper the mixture in the in the fridge for at least 4 hours or overnight. Before placing mixture in your ice cream maker stir gently to release the zest and thyme from the bottom of the bowl.
Churn according to the directions for your ice cream maker and enjoy!
gdba 