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Thyme Ice Cream with Honey and Mascarpone

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  • Author: Tastebotanical
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: for 6 people 1x
  • Category: Ice-cream
  • Cuisine: English


Try a sweet twist on thyme with this creamy Thyme Ice Cream with Honey and Mascarpone.


  • 200 ml (7 fl oz) double cream
  • A large bunch of fresh thyme
  • 4 egg yolks
  • 100 ml (3.5 fl oz) honey
  • 250 g (9 oz) mascarpone


  1. Wash your thyme and crush it gently using the back of a spoon to release its flavour.  There is no need to remove the leaves from the woody stalks.
  2. Put the thyme into a saucepan with the cream.  At this stage, if you have time (as well as thyme..) you can leave the mixture overnight to allow the flavour to infuse.
  3. Next, heat the cream and thyme mixture gently. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it!
  4. Strain the cream through a sieve to remove the thyme.
  5. Whisk the egg yolks in a bowl until the mixture looks paler and resembles a mousse.
  6. Pour the thyme-flavoured cream into the bowl containing the egg yolks.
  7. Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
  8. The mixture will gradually thicken until it looks like a custard (which is what it is).  Stir regularly to make sure it does not stick while it is thickening.
  9. Add the honey to the custard.
  10. Remove the thick custard from the heat and transfer into a bowl.  Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  11. Add the mascarpone to the chilled custard.
  12. When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine’s instructions.  If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.


There are many varieties of thyme and any are fine in this ice-cream.  I used lemon thyme as I particularly love its flavour.