Honey and Thyme Custard Ice Cream
By Joe
Source: NYT Cooking.
Our French vanilla custard with honey in place of sugar and fresh thyme infused in the dairy instead of vanilla. Floral, gently herby and lovely with fruit.
Always check the labels of the products you use.
Method
- 1
Infuse. Bring the milk, cream and thyme to the boil, then cover and leave off the heat for 20 min. Strain and pour the dairy back into the pan.
- 2
Whisk the yolks. Whisk the yolks in the heatproof bowl.
- 3
Temper. Whisk in about 250 ml of the warm dairy a little at a time, then the honey, then the rest of the dairy.
- 4
Cook. Return to the pan and stir over low heat until the custard reaches 77-80 °C and coats the spatula. Do not let it simmer.
- 5
Chill. Stir in the salt, strain, cool in the iced water and refrigerate for at least 4 h.
- 6
Churn and freeze. Churn, then freeze for at least 4 h.
Storage
Freeze in a covered container for up to 2 weeks. Honey keeps it a little softer than sugar does.
EU nutrition claims
- Low salt: 0.3 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 61 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
25.7 g per serving
51.4 % of the 50 g daily maximum · 102.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 347 kcal |
| Protein | 4.2 g |
| Carbohydrate | 29.3 g |
| of which sugars | 29 g |
| of which free sugars | 25.7 g |
| Fat | 25.1 g |
| of which saturates | 15.3 g |
| Fibre | 0.1 g |
| Salt | 0.18 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
