I came across the website Great British Chefs while looking for ice cream recipes. Here is Glaton Blackiston’s thyme and mint ice cream. It’s easy to make – just a custard base. I’ve also added a couple of egg whites, whisked up and folded to the custard once cool, along with agar agar – both to try to make a softer scoop ice cream. This is my favorite garden ice cream to date.
- 570ml of double cream
- 275ml of full-fat milk
- 20g of fresh mint
- 9 egg yolks
- 200g of caster sugar
- 20g of lemon thyme
- Begin by combining the cream and milk in a saucepan and heat until just about to boil. At that point, add the mint and the lemon thyme, stir thoroughly and remove from the heat. Leave to infuse for at least 1 hour
- Strain the infused milk and cream mixture onto a pan and gently reheat. Meanwhile, whisk the egg yolks and sugar together in a large bowl. Still whisking, carefully add the hot milk and cream
- Return the mixture to the pan and, over a low heat, stir continuously until the custard coats the back of a wooden spoon. Remove from the heat immediately and strain through a fine sieve into a jug
- Leave to cool completely before churning to a soft consistency in an ice cream maker, according to the manufacturer’s instructions
My interest in ice cream comes from liking to eat it! And I also love the hunt for the best scoop. I spent a month in Bologna in 2009, quite possibly the best place on earth for ice cream. Every evening I would find a new gelato shop after the free film screening in the town square. This year, in New York, I came across Laboratorio Del Gelato in Lower East Side, which has a cult following and an unusual range of flavours – you don’t just find apple ice cream in this shop, you also find the type of apple in the ice cream.