Creamy lemon, strawberry and thyme ice cream
|200 g||white sugar|
|235 g||heavy cream|
|4||strawberries — halved|
|3 sprigs||fresh thyme|
|245 g||full cream milk|
|1/4 cup||fresh lemon juice — plus 2 tbsp extra|
|2 tsp||lemon essence|
Add the lemon juice, lemon essence and sugar to a bowl and whisk until the sugar has dissolved.
Add the heavy cream, milk, thyme and whisk for 2-3 minutes to infuse the flavour of the thyme.
Add the strawberries (you may add more if you like) and mix them in.
Add the liquid to a container and freeze for 1-2 hours until it firms up a little. Mix the ice-cream through with a spoon, garnish with the halved strawberry pieces on top and freeze again for 1-2 hours until the ice-cream firms up.
Leave the ice-cream to stand outside for 5 minutes before serving.
Reprinted with permission from Marumo Tladi. Follow along on Instagram.