Lemon Thyme Ice Cream

• 1036 g whole milk
• 100 g atomized glucose
• 330 g</

Bring milk, cream and thyme to a boil and set aside to infuse for at least 30 minutes. Whisk to combine remaining ingredients in a small bowl and add to hot liquid. Cook to 85°C, strain and process with a hand blender until smooth. Refrigerate until cold before processing in an ice cream machine.