- 500ml milk
- 500ml double cream
- 30g lemon thyme
- 200g egg yolk
- 250g caster sugar
lemon thyme ice cream
michelle taylor
31st January 2011
lemon thyme ice cream
Bring the milk and cream to the boil in add the lemon thyme
Take off the heat. Cover the pan with
Ingredients
Method
Bring the milk and cream to the boil in add the lemon thyme
Take off the heat. Cover the pan with film and let the milk-cream cool completely. Strain into a bowl or fresh pan and discard the herbs.
Whisk the yolk and sugar until pale. Combine with the milk and cream. Heat gently, stirring , to 82°C , chill
Pour the mixture into the Pacojet beakers and freeze or if no pacojet churn in ice cream maker
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