Honey Thyme Ice Cream Recipes

HONEY AND THYME ICE CREAM WITH CANDIED THYME

Honey and Thyme Ice Cream with Candied Thyme image

The sugared herb sprig is a super-easy, sophisticated garnish.

Provided by Dorie Greenspan

Yield Makes about 3 1/2 cups

Number Of Ingredients 11

Ingredients

2 cups heavy whipping cream
1 cup whole milk
15 large fresh thyme sprigs
8 (2 x 1/2-inch) strips lemon peel (yellow part only)
2 large eggs
1/4 cup sugar
1/2 cup honey
1/4 teaspoon vanilla extract
1 large egg white
Sugar
10 large fresh thyme sprigs

Steps:

Bring first 4 ingredients to boil in medium saucepan. Remove from heat. Cover and let steep 2 hours.
Whisk eggs and sugar in medium bowl. Add honey to cream mixture. Simmer over medium heat, stirring until honey dissolves. Gradually whisk cream mixture into egg mixture. Return custard to same pan. Stir over medium heat until custard thickens enough to coat spoon and thermometer reads 170°F to 175°F, about 4 minutes (do not boil). Strain into clean bowl; whisk in vanilla. Cover; chill until cold, at least 3 hours and up to 1 day.
Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl, cover, and freeze until firm, at least 3 hours and up to 3 days.
Whisk egg white in medium bowl until frothy. Place sugar in shallow bowl. Dip thyme sprigs, 1 at a time, into egg white to coat, then shake off excess. Add to sugar and turn to coat. Place on paper towels to dry. Let stand at room temperature at least 1 hour and up to 8 hours before using.
Scoop ice cream into bowls or goblets. Garnish with candied thyme.

HONEY-THYME ICE CREAM

Honey-Thyme Ice Cream image

Provided by Molly O'Neill

Categories ice creams and sorbets, dessert

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 cup whole milk
2 cups heavy cream
6 large sprigs fresh thyme
4 egg yolks
3/4 cup honey

Steps:

Combine the milk and cream in a saucepan and add the thyme. Bring to a boil. Remove from the heat, cover and let stand for 20 minutes. Strain and return the mixture to the saucepan.
Meanwhile, whisk the egg yolks in a bowl. Slowly pour in the cream mixture a little bit at a time, whisking constantly. After adding a cup, whisk in the honey and add the rest of the cream. Pour the mixture back into the saucepan, cook over low heat and stir constantly until the mixture is thick enough to coat the back of a spoon; do not let the mixture simmer. Cool.
Refrigerate until cold. Freeze in an ice-cream machine according to manufacturer's instructions.

Nutrition Facts : @context http, Calories 690, UnsaturatedFat 17 grams, Carbohydrate 60 grams, Fat 50 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 30 grams, Sodium 81 milligrams, Sugar 59 grams

HONEY THYME BLUES

Honey Thyme Blues image

Provided by Geoffrey Zakarian

Categories beverage

Time 55m

Yield 1 serving

Number Of Ingredients 8

Ingredients

1 1/2 ounces Plymouth Gin
1 ounce fresh lemon juice
1 1/2 ounces Honey Syrup, recipe follows
Fresh thyme, stems removed
Orange Bitters
Thyme sprig, for garnish
1/2 cup honey
1/2 cup water

Steps:

Place the gin, lemon juice, honey syrup, thyme leaves and 3 dashes of orange bitters into a shaker. Lightly muddle the thyme leaves, add large ice cubes and shake vigorously. Strain into a coupe glass, garnish with remaining thyme sprig and serve.
In a small saucepan over medium heat, heat the honey and water until incorporated and the honey has dissolved. Cool to room temperature before using.

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Whisk eggs and sugar in medium bowl. Add honey to cream mixture. Simmer over medium heat, stirring until honey dissolves. Gradually whisk cream mixture into egg mixture. Return custard to same pan. Stir over medium heat until custard thickens enough to coat spoon and thermometer reads 170°F to 175°F, about 4 minutes (do not boil). Strain into clean bowl; whisk in vanilla. Cover; chill until cold, at least 3 hours and up to 1 day.
Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl, cover, and freeze until firm, at least 3 hours and up to 3 days.
Whisk egg white in medium bowl until frothy. Place sugar in shallow bowl. Dip thyme sprigs, 1 at a time, into egg white to coat, then shake off excess. Add to sugar and turn to coat. Place on paper towels to dry. Let stand at room temperature at least 1 hour and up to 8 hours before using.

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