Lemon thyme ice cream
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Serve this fancy ice cream in a chilled glass dish. Top ice cream with curls of lemon peel for garnish.
ingredients
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serves: 1
615 g (8.96 fluid ounces) whole milk
125 g (4.23 fluid ounces) whipping cream
40 g (1.41 ounces) powdered milk
160 g (5.64 ounces) dextrose
40 g (1.41 ounces) fresh lemon thyme leaves
25 g (0.88 ounce) superfine sugar
25 g (0.88 ounce) invert sugar
5 g (0.18 ounce) ice cream stabilizer (optional)
Nutrition Facts
Lemon thyme ice cream
Servings Per Recipe: 1
Amount per Serving
Calories: 1642
- Total Fat: 60.9 g
- Saturated Fat: 36.8 g
- Trans Fat: 0 g
- Cholesterol: 205.9 mg
- Sodium: 335.8 mg
- Total Carbs: 255.1 g
- Dietary Fiber: 5.6 g
- Sugars: 236.6 g
- Protein: 29.4 g
preparation
1. With a hand blender, mix the milk, cream, milk powder and dextrose until smooth. Add the lemon thyme. Put into a pan and bring to l04°F (40°C). Whisk in the sugars and stabilizer, if using.
2. Bring up to 185°F (85°C), take off the heat, pass through a fine sieve, and then cool as quickly as you can, so that you don't encourage bacteria. Put into the fridge for 6 to 12 hours.
3. Put into an ice cream maker, and churn according to instructions.
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comments
Mommy_loves_to_cook
May 15, 2012