Honey Thyme Ice Cream
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 4 servings
Ingredients
  • 1 cup whole milk
  • 2 cups heavy cream
  • 6 large sprigs fresh thyme
  • 4 egg yolks
  • 3/4 cup honey
Instructions
  1. In a small saucepan, combine milk, cream, and thyme. Bring to a simmer. Remove immediately from heat and let stand, covered, for 20 minutes. Strain out the thyme and return the steeped mixture to the saucepan.
  2. Whisk the egg yolks together in a bowl. Slowly pour in about 1/4 cup of the cream mixture, whisking constantly. Whisk in the rest of the mixture and the honey.
  3. Return to the saucepan and cook over low heat (I used medium-low on my electric stove), stirring constantly with a wooden spoon. Bring the mixture up to 175 degrees, at which point it will be thick enough to coat the back of the spoon. Draw your finger across the back of the spoon. If the line stays, the custard is done. Do not let it simmer.
  4. Cool completely. If you like, you can create an ice bath by placing ice cubes and a bit of cold water in a large bowl, placing a slightly smaller bowl inside, and pouring the ice cream into the smaller bowl. Once cool, cover and refrigerate until cold, several hours.
  5. Once chilled, churn in an ice cream maker according to the manufacturer's instructions.
Notes
From the New York Times.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/06/honey-thyme-ice-cream/