Honey and Thyme Custard Ice Cream
Inspired by techniques from NYT Cooking.
Our classic French custard with honey in place of sugar and fresh thyme infused in the dairy instead of vanilla. Floral, gently herby and lovely with fruit.
Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 347 kcal |
| Protein | 4.2 g |
| Carbohydrate | 29.3 g |
| of which sugars | 29 g |
| of which free sugars | 25.7 g |
| Fat | 25.1 g |
| of which saturates | 15.3 g |
| Fibre | 0.1 g |
| Salt | 0.18 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 240 ml whole milk
- 480 ml double cream
- 6 large fresh thyme sprigs strained out; nutrition counts a little
- 4 large egg yolks
- 250 g runny honey
- 1 g fine sea salt or table salt a pinch
- 1
Infuse. Bring the milk, cream and thyme to the boil, then cover and leave off the heat for 20 min. Strain and pour the dairy back into the pan.
- 2
Whisk the yolks. Whisk the yolks in the heatproof bowl.
- 3
Temper. Whisk in about 250 ml of the warm dairy a little at a time, then the honey, then the rest of the dairy.
- 4
Cook. Return to the pan and stir over low heat until the custard reaches 77-80 °C and coats the spatula. Do not let it simmer.
- 5
Chill. Stir in the salt, strain, cool in the iced water and refrigerate for at least 4 h.
- 6
Churn and freeze. Churn, then freeze for at least 4 h.
Storage
Freeze in a covered container for up to 2 weeks. Honey keeps it a little softer than sugar does.
