Thyme Ice Cream

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Thyme-Infused Milk

  • 4 kg / 8 lb 13.09 oz milk
  • 1.75 bunches thyme

Ice Cream Base

  • 3.68 kg / 8 lb 1.81 oz / 73.59% Thyme-Infused Milk
  • 153 g / 5.4 oz / 3.06% milk powder
  • 533 g / 1 lb 2.81 oz / 10.67% sugar
  • 200 g / 7.05 oz / 4% glucose powder
  • 67 g / 2.36 oz / 1.33% trimoline
  • 18 g / .64 oz / .35% Stabilizer-Emulsifier Mix
  • 350 g / 12.35 oz / 7% egg yolks

Method

  1. For the Thyme Infused Milk: Bring the milk to a simmer. Steep the thyme in the milk for 10 minutes (any longer will make the base taste bitter).
  2. Once the thyme has steeped in the milk, strain the infused milk through a fine-mesh strainer.
  3. For the Ice Cream Base: Make the ice cream base according to the Modern Ice Cream Method.
  4. Strain the base through a fine-mesh strainer and cool the base over an ice bath. Age the base under refrigeration overnight.
  5. Once the base has aged, churn to the desired consistency.
  6. Harden for at least 2 hours and up to 4 hours. Reserve until needed.