Lemon Thyme Ice Cream Recipe

Heavy cream: Provides a rich and creamy base for the ice cream.

Whole milk: Adds a lighter texture to balance the cream.

Sugar: Sweetens the ice cream and helps with the texture.

Lemon zest: Adds a bright, citrusy flavor and aroma.

Lemon juice: Enhances the tartness and freshness of the ice cream.

Fresh thyme leaves: Infuses the ice cream with a subtle, earthy aroma.

Egg yolks: Help thicken the ice cream and give it a smooth, custard-like texture.

To ensure a smooth and creamy texture, temper the egg yolks by slowly adding the hot cream mixture while whisking constantly. This prevents the yolks from curdling and ensures a silky custard base.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich, creamy texture similar to heavy cream and adds a subtle coconut flavor that pairs well with lemon and thyme.

• whole milk - Substitute with almond milk: Almond milk is a lighter alternative to whole milk and offers a slightly nutty flavor that complements the other ingredients.

• sugar - Substitute with honey: Honey adds a natural sweetness and a hint of floral notes that enhance the lemon and thyme flavors.

• lemon zest - Substitute with lime zest: Lime zest provides a similar citrusy aroma and flavor, making it a good alternative to lemon zest.

• lemon juice - Substitute with orange juice: Orange juice offers a different citrus profile but still provides the necessary acidity and sweetness.

• fresh thyme leaves - Substitute with fresh rosemary leaves: Fresh rosemary has a slightly different herbal flavor but can still provide an aromatic and earthy note to the ice cream.

• egg yolks - Substitute with cornstarch: Cornstarch can be used as a thickening agent to achieve a similar creamy texture without using egg yolks.

• Allow the lemon thyme ice cream to cool completely before storing. This prevents condensation and ice crystals from forming.

• Transfer the ice cream to an airtight container. Opt for a shallow, wide container to facilitate even freezing and easy scooping.

• Press a piece of plastic wrap directly onto the surface of the ice cream. This helps to minimize air exposure and prevent freezer burn.

• Seal the container tightly with its lid. Label the container with the date to keep track of its freshness.

• Place the container in the coldest part of your freezer, ideally at the back, where the temperature is most consistent.

• For the best texture and flavor, consume the lemon thyme ice cream within 1 to 2 weeks. While it can be stored for up to a month, longer storage may affect its creamy consistency.

• When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. This makes scooping easier and enhances the flavor.

• If you notice any ice crystals forming on the surface, simply scrape them off before serving to maintain the smooth texture.

• For an extra touch, garnish your scoops with a sprig of fresh thyme or a twist of lemon zest to elevate the presentation and flavor.

• Allow the lemon thyme ice cream to sit at room temperature for about 5-10 minutes. This will soften it slightly, making it easier to scoop and enjoy.
• If you prefer a creamier texture, place the ice cream in the refrigerator for 15-20 minutes. This will help it soften evenly without melting too quickly.
• For a quick fix, use a microwave on the defrost setting for 10-15 seconds. Be cautious not to overheat, as this can cause the ice cream to melt unevenly.
• Alternatively, you can place the container of ice cream in a bowl of warm water for a few minutes. This gentle method will help soften the ice cream without altering its texture.
• If you have a blowtorch, you can lightly torch the surface of the ice cream for a few seconds. This will create a slightly melted layer on top, making it easier to scoop while keeping the rest of the ice cream firm.
• For a gourmet touch, serve the softened lemon thyme ice cream with a drizzle of lemon juice or a sprinkle of fresh thyme leaves. This will enhance the flavors and add a fresh, aromatic note to your dessert.

• Saucepan: Used to heat the cream, milk, and sugar mixture until the sugar dissolves.

• Whisk: Essential for whisking the egg yolks and for combining the hot cream mixture with the yolks.

• Mixing bowl: Needed to whisk the egg yolks and to combine them with the hot cream mixture.

• Measuring cups: Used to measure the heavy cream, whole milk, sugar, and lemon juice accurately.

• Measuring spoons: Necessary for measuring the lemon zest, lemon juice, and fresh thyme leaves.

• Microplane or zester: Ideal for zesting the lemon to get fine lemon zest.

• Spatula: Useful for stirring the mixture while it cooks and for scraping down the sides of the saucepan.

• Ice cream maker: Used to churn the cooled mixture into ice cream according to the manufacturer’s instructions.

• Thermometer: Helpful to ensure the mixture reaches the right temperature and thickens properly.

• Strainer: Optional, but can be used to strain out the thyme leaves if a smoother texture is desired.

• Container with lid: For storing the finished ice cream in the freezer.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth cooking process.

Use a microplane for zest: A microplane grater quickly and efficiently zest lemons, saving time and effort.

Chill the mixture quickly: Place the custard mixture in an ice bath to cool it faster before churning.

Pre-freeze the ice cream maker bowl: Ensure the ice cream maker bowl is thoroughly frozen before starting to churn for quicker results.

Double boiler method: Use a double boiler to prevent the custard from curdling, allowing for a smoother process.