The weather is absolutely bonkers this year. One week I’m complaining how June has almost finished and the weather is 15 degrees and cloudy, the next minute I’m outside getting sunburnt. Welcome to England!
Still, now the good weather is here we best make the most of it (disclaimer: it’s here while I type this – but in typical British style, the forecast is back to cloudy for the rest of the week). Not everyone was keen on my vegetable based ice-cream experiments recently, so this time I’ve ventured to the herb garden instead.
Lemon thyme ice-cream is, in my opinion, the nicest ice-cream you’ve never tasted. It has a subtle lemony flavour which has a kind of hint of white-chocolate – it’s delicious. Unlike some other recipes out on the net, I feel it needs no more flavour adding, and prefer to let the lemon thyme shine through.
In other news, Mia has her first friend! Pictured is Alicja, another half-Polish little girl that just loves to pose for photographs. If Mia grows up to be half as well behaved, we’ll be happy; their play sessions currently consist of temper tantrums on Mia’s behalf each time Alicja picks up a toy to play with…Still, we always have ice-cream to bribe her back into good behaviour again – and yes, I realise that probably makes me a bad parent…
Recipe: Lemon Thyme Ice-Cream
A fantastic way to use up your garden herbs, this is one ice-cream you’ll end up making again and again.
- 750ml Double Cream (I actually used 50/50 single/double cream together for a slightly less rich texture)
- 175g Sugar
- 6 Rough handfuls of freshly picked lemon thyme, washed (roughly the amount Alicja is pictured with)
- Start by heating the cream and sugar until the sugar is dissolved, then add the lemon thyme, stirring well.
- Allow to continue heating until the mixture is just about to boil – as soon as it bubbles, off with the heat.
- Stir well again, then cover and allow to cool completely, leaving the lemon thyme to infuse with the cream. Stir again, then drain through a sieve to remove the thyme.
- Place the mixture into the fridge until completely chilled, then follow the instructions on your ice-cream maker. I use a KitchenAid Ice-Cream Maker attachment, pictured, but you can use whatever you have.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)