|Thyme ice cream over fresh peaches|
I do love the combination of herbs and fruit. Herbs seem savory but when you add one to the sweetness in ice cream the flavor is different. My favorite herb in ice cream is lavender but how about some thyme? The recipe is the basic for vanilla ice cream:
4 egg yolks
3/4 cups sugar
1 quart milk - if you have a goat with fresh milk like my Sunflower- even better
3-4 sprigs fresh thyme
method: Classic Creme Anglaise
whisk together the sugar and egg yolk until the color of lemons
Meanwhile warm 1 cup of milk stovetop until almost a boil
Add thyme sprigs and turn off heat. Then let steep for up to 1/2 hour
Add the warm milk - a little at a time- to sugar and egg yolks until all milk is incorporated
Return to stove and heat until you can draw a line on the back of a spoon. Very French- I'm sorry. Translated that means until thick but not boiling. Too hot--> scrambled eggs. I think the temperature is no higher than 180 deg.
Add this through a strainer to the remaining 3 cups of milk.
Place in ice water bath to stop cooking - not required
Cool in fridge for 8 hours before freezing in ice cream freezer
Notice there is no vanilla. The thyme flavor is subtle but pairs well with peaches