Lemon Thyme Ice Cream
There’s something so perfect about the pairing of fruit and herbs and this lemon thyme ice cream is an example of just that! Flavored with lemon extract and zest, it’s a bright pop of citrus flavor that’s summertime ready!
Servings: 8 servings
Ingredients
- 2 cups + 2 tbsp whole milk separated
- 1 ¼ cups heavy cream
- ¾ cup granulated sugar
- 2 tbsp light corn syrup
- 1 tsp kosher salt
- 1 ½ tbsp cornstarch
- ¼ tsp lemon oil
- ¾ tsp vanilla extract
- 1 tbsp lemon zest (approximately 1 lemon)
- 2 small sprigs fresh thyme
Instructions
- In a 4-quart saucepan, combine the 2 cups milk, heavy cream, sugar, corn syrup, and salt. Whisk to combine and place over medium heat.2 cups + 2 tbsp whole milk, 1 ¼ cups heavy cream, 2 tbsp light corn syrup, 1 tsp kosher salt, ¾ cup granulated sugar
- While the milk mixture is heating, in a separate bowl, combine the reserved 2 tablespoons milk and cornstarch. Whisk until smooth and set aside.2 cups + 2 tbsp whole milk, 1 ½ tbsp cornstarch
- Bring the milk mixture to a rolling boil and continue to boil for 1 minute. Remove from heat and slowly whisk in the cornstarch slurry. Return to heat and bring back to a rolling boil. It is essential the mixture comes back to a rolling boil to activate the thickener.
- Remove from heat and add the lemon oil, vanilla extract, lemon zest, and thyme sprigs. Stir to combine and steep for 20 minutes.¼ tsp lemon oil, ¾ tsp vanilla extract, 1 tbsp lemon zest (approximately 1 lemon), 2 small sprigs fresh thyme
- Once steeped, remove the thyme sprigs and pour the ice cream base into an airtight container. Cover and chill for 6-8 hours. The ice cream base can be stored for up to 48 hours.
- Once ready to chill, follow the manufacturer’s instructions with the ice cream maker. Churn approximately 25 minutes. Enjoy immediately as soft serve or pour into an airtight container and place in freezer 4-6 hours for a hard serve.
Video
Nutrition
Serving: 1serving (½ cup) | Calories: 259kcal