Orange + Thyme Ice Cream
Ice cream should be enjoyed any time of the year, not just reserved for hot summer days by the beach!
This is my first attempt of making a batch of homemade ice cream, which has turned out so much more satisfying than simply picking out a tub from the supermarket. The following ingredients have been adapted from different recipes I stumbled across online:
300 ml of full fat milk
400 ml of double cream
3 egg yolks
100 g sugar
Zest & juice of 1 orange
Handful of fresh thyme
Begin by placing the milk and half of the cream into a saucepan and pop over a low heat. Leave to simmer but stir occasionally so the milk and cream do not stick to the bottom of the pan.
Next, you will need the zest of an orange and a handful of finely chopped thyme. Add these ingredients to the milk and cream. Now turn up the heat and wait for the pan to reach boiling point, once there, turn off the gas completely. The mixture will now need to cool down for about 20 minutes.
While you are waiting, you can separate the egg yolks from the whites. I suggest storing the whites in an air-tight container in the fridge, as they could go towards making meringues at a later stage. Put the yolks in a bowl with 100 g of sugar and whisk to a thick, creamy consistency. The mixture should resemble custard.
Pour the cooled down milk, cream, orange zest and thyme into the bowl containing the egg yolks and sugar. Add the orange juice too and whisk again until light and airy. Lastly, fold in the whipped cream and combine evenly. Decanter the ice cream into an air-tight container and put in the freezer for about 4 to 5 hours. During this time, stir the mixture (every hour or so) to make sure it becomes evenly combined.
And there you have it! A freshly made, creamy, deliciously sweet scoopful of ice cream!
You'll be eating bowlfuls of this until the cows come home, I promise!