Lemon thyme ice cream


by: NYC Cook

Serve this fancy ice cream in a chilled glass dish. Top ice cream with curls of lemon peel for garnish.


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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

how is this calculated?

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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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