How to make wild strawberry and thyme ice cream
- 60g Caster sugar
- 300g Wild strawberries, rinsed
- ½tsp Wild thyme, rinsed and chopped
- ½ Lemon, grated zest
- 150ml Whole milk
- 150ml Double cream
- 3 Egg yolks, beaten
- STEP 1
Pop the strawberries, chopped thyme and lemon zest into a bowl and gently mash with a fork to release the juices. Sprinkle with 30g of the caster sugar and leave covered for an hour.
- STEP 2
Add the milk and cream to a saucepan and bring to boil over a medium heat. In a separate bowl, combine the remaining sugar and beaten egg yolks until mixed thoroughly.
- STEP 3
Pour the warm milk mixture over the eggs and whisk well. Then return the whole mixture to the pan and stir continuously over a medium heat until it thickens into custard.
- STEP 4
Fold in the strawberries, thyme and lemon and beat well. If you prefer your ice cream without chunks, you can now add the mixture to a processor and blend until smooth.
When you are happy with the consistency, pour the mixture into a plastic tub and store in the freezer until solid.