Lemon thyme and garden mint ice cream
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In Galton Blackiston's ice cream recipe, the cold treat gets an exciting twist with the addition of lemon thyme and zesty mint - a beautiful and surprising way to round off an al-fresco, summery meal. This lovely ice cream could also be used in-between courses as a novel palate cleanser. Alternatively, sprinkle it with high-quality shop-bought granola or scoop over crushed biscuits.
First published in 2015
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Ingredients
Metric
Imperial
Garden mint ice cream
- 570ml of double cream
- 275ml of full-fat milk
- 20g of fresh mint
- 9 egg yolks
- 200g of caster sugar
- 20g of lemon thyme
Garnish
- 1 handful of granola
SAVE RECIPE
Equipment
- Fine sieve
- Ice cream maker
Method
1
Begin by combining the cream and milk in a saucepan and heat until just about to boil. At that point, add the mint and the lemon thyme, stir thoroughly and remove from the heat. Leave to infuse for at least 1 hour
- 570ml of double cream
- 275ml of full-fat milk
- 20g of fresh mint
- 20g of lemon thyme
2
Strain the infused milk and cream mixture onto a pan and gently reheat. Meanwhile, whisk the egg yolks and sugar together in a large bowl. Still whisking, carefully add the hot milk and cream
- 9 egg yolks
- 200g of caster sugar
3
Return the mixture to the pan and, over a low heat, stir continuously until the custard coats the back of a wooden spoon. Remove from the heat immediately and strain through a fine sieve into a jug
4
Leave to cool completely before churning to a soft consistency in an ice cream maker, according to the manufacturer's instructions
5
To serve, heap some of the granola into the centre of a serving bowl, and quenelle a scoop of ice cream on top. Serve immediately
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