Honey-Thyme Ice Cream
Published November 30, 1996
- Total Time
- 30 minutes, plus freezing
- Rating
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Ingredients
1 cup whole milk
2 cups heavy cream
6 large sprigs fresh thyme
4 egg yolks
¾ cup honey
Nutritional analysis per serving (4 servings)
61 grams carbs; 286 milligrams cholesterol; 684 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 30 grams saturated fat; 49 grams fat; 1 gram trans fat; 1 gram fiber; 68 milligrams sodium; 8 grams protein; 59 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the milk and cream in a saucepan and add the thyme. Bring to a boil. Remove from the heat, cover and let stand for 20 minutes. Strain and return the mixture to the saucepan.
- Step 2
Meanwhile, whisk the egg yolks in a bowl. Slowly pour in the cream mixture a little bit at a time, whisking constantly. After adding a cup, whisk in the honey and add the rest of the cream. Pour the mixture back into the saucepan, cook over low heat and stir constantly until the mixture is thick enough to coat the back of a spoon; do not let the mixture simmer. Cool.
- Step 3
Refrigerate until cold. Freeze in an ice-cream machine according to manufacturer's instructions.
Private Notes
Comments
The creaminess of the ice cream turned out great for me when using a churner, and the honey was a wonderful substitute for the sugar!