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
- 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.
- 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.
- 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!
- Strain the cream through a sieve to remove the thyme.
- Whisk the egg yolks in a bowl until the mixture looks paler and resembles a mousse.
- Pour the thyme-flavoured cream into the bowl containing the egg yolks.
- 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.
- 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.
- Add the honey to the custard.
- 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.
- Add the mascarpone to the chilled custard.
- 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.
Keywords: thyme, ice-cream, honey, mascarpone