RECIPE

LEMON & THYME ICE CREAM

A deliciously cool, tangy treat.


SERVES:
6 people

COOKING TIME:

Prep time: 10 minutes + churning/chilling

Cook: 5 - 10 minutes + infusing


INGREDIENTS:

- Grated zest of 3 unwaxed lemons  

- Juice from 1-2 lemons

- 100g caster sugar

- 300ml whole milk

- 400ml double/whipping cream

- 4 large egg yolks

- A small handful of fresh thyme/lemon thyme, woody stalks removed

To decorate ( optional )

- Fresh thyme leaves & flowers

- Mint leaves

- Finely chopped pistachios or other nuts.

METHOD:

For best results, you will also need an ice cream maker and electric mixer.

1 - Add the zest, thyme leaves and 3 tablespoons of the caster sugar to a pestle and mortar and pound until mixed together. Alternatively this could be done in a bowl using the back of a spoon.

2 - Add this sugar mixture to a pan with the milk and heat gently over a low to medium heat until the milk begins to bubble at the edges being careful not to burn the milk.

3 - Once it starts to bubble, remove from the heat. Cover lightly with a tea towel and leave the milk to infuse with the zest and thyme for 1-2 hours.  

4 - Once the milk has been left to infuse and is cooled, stir through. The infused milk can be strained to remove the thyme leaves for a smoother texture or left as is for a more intense thyme flavour.

As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.

It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.

So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.

1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.

2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.  

3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.  

4 - While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.

 

As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.

It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.

So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.

1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.

2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.  

3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.  

4 - While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.

 

As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.

It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.

So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.

1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.

2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.  

3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.  

4 - While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.

For best results, you will also need an ice cream maker and electric mixer.

1 - Add the zest, thyme leaves and 3 tablespoons of the caster sugar to a pestle and mortar and pound until mixed together. Alternatively this could be done in a bowl using the back of a spoon.

2 - Add this sugar mixture to a pan with the milk and heat gently over a low to medium heat until the milk begins to bubble at the edges being careful not to burn the milk.

3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.  

4 - While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.

5 - Meanwhile whisk the egg yolks together with the remaining caster sugar until pale and creamy looking. Add the egg mixture to the infused milk and heat gently over a low heat. Stir continuously until the milk thickens to a custard consistency. The custard is ready when it is thick enough to coat the back of a spoon. Spoon the custard into a clean bowl and to stop the custard from cooking any further, place the bowl in a sink filled with a little cold/iced water. Continue to stir intermittently as the custard cools.

6 - While the custard cools, whisk the cream until it is thick and forms soft peaks, being careful not to over whip.

7 - When the custard has cooled completely, carefully fold the whipped cream through the custard. Add the juice from one lemon and stir though. Taste and if needed, add the juice from the second lemon bit by bit until the preferred intensity of lemon flavour is achieved.

8 - Next, churn the custard in an ice cream maker* as per instructions.  

9 - Place the ice cream in a freezable container either with a lid or a sheet of grease-proof paper over the top and then wrap securely in tin foil. Place in the freezer until ready to serve.

 

5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.

6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.


We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk

5 - Meanwhile whisk the egg yolks together with the remaining caster sugar until pale and creamy looking. Add the egg mixture to the infused milk and heat gently over a low heat. Stir continuously until the milk thickens to a custard consistency. The custard is ready when it is thick enough to coat the back of a spoon. Spoon the custard into a clean bowl and to stop the custard from cooking any further, place the bowl in a sink filled with a little cold/iced water. Continue to stir intermittently as the custard cools.

6 - While the custard cools, whisk the cream until it is thick and forms soft peaks, being careful not to over whip.

7 - When the custard has cooled completely, carefully fold the whipped cream through the custard. Add the juice from one lemon and stir though. Taste and if needed, add the juice from the second lemon bit by bit until the preferred intensity of lemon flavour is achieved.

8 - Next, churn the custard in an ice cream maker* as per instructions.  

9 - Place the ice cream in a freezable container either with a lid or a sheet of grease-proof paper over the top and then wrap securely in tin foil. Place in the freezer until ready to serve.

 

5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.

6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.


We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk

5 - Meanwhile whisk the egg yolks together with the remaining caster sugar until pale and creamy looking. Add the egg mixture to the infused milk and heat gently over a low heat. Stir continuously until the milk thickens to a custard consistency. The custard is ready when it is thick enough to coat the back of a spoon. Spoon the custard into a clean bowl and to stop the custard from cooking any further, place the bowl in a sink filled with a little cold/iced water. Continue to stir intermittently as the custard cools.

6 - While the custard cools, whisk the cream until it is thick and forms soft peaks, being careful not to over whip.

7 - When the custard has cooled completely, carefully fold the whipped cream through the custard. Add the juice from one lemon and stir though. Taste and if needed, add the juice from the second lemon bit by bit until the preferred intensity of lemon flavour is achieved.

8 - Next, churn the custard in an ice cream maker* as per instructions.  

9 - Place the ice cream in a freezable container either with a lid or a sheet of grease-proof paper over the top and then wrap securely in tin foil. Place in the freezer until ready to serve.

 

NOTES

- *The ice cream can be made without an ice cream maker using a manual approach. Place the custard into a shallow lidded container and place in the freezer. After an hour or so, remove from the freezer and churn the ice cream in a stand mixer. Place back into the dish in the freezer and again after 1-2 hours remove and churn in the mixer. Repeat this process a couple more times.

- Try adding a tsp of chopped fresh mint to the custard before churning for a fresh lemon mint taste.

- For best results remove ice cream from the freezer 10 minutes before serving to allow it time to soften
slightly.

- Try using orange or grapefruit instead of lemon for a different citrus taste. Add to taste.

 

We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk

 

As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.

It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.

So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.

1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.

2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.  

3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.  

4 - While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.

 

For best results, you will also need an ice cream maker and electric mixer.

1 - Add the zest, thyme leaves and 3 tablespoons of the caster sugar to a pestle and mortar and pound until mixed together. Alternatively this could be done in a bowl using the back of a spoon.

2 - Add this sugar mixture to a pan with the milk and heat gently over a low to medium heat until the milk begins to bubble at the edges being careful not to burn the milk.

3 - Once it starts to bubble, remove from the heat. Cover lightly with a tea towel and leave the milk to infuse with the zest and thyme for 1-2 hours.  

4 - Once the milk has been left to infuse and is cooled, stir through. The infused milk can be strained to remove the thyme leaves for a smoother texture or left as is for a more intense thyme flavour.

5 - Meanwhile whisk the egg yolks together with the remaining caster sugar until pale and creamy looking. Add the egg mixture to the infused milk and heat gently over a low heat. Stir continuously until the milk thickens to a custard consistency. The custard is ready when it is thick enough to coat the back of a spoon. Spoon the custard into a clean bowl and to stop the custard from cooking any further, place the bowl in a sink filled with a little cold/iced water. Continue to stir intermittently as the custard cools.

6 - While the custard cools, whisk the cream until it is thick and forms soft peaks, being careful not to over whip.

7 - Next, churn the custard in an ice cream maker* as per instructions.  

8 - Place the ice cream in a freezable container either with a lid or a sheet of grease-proof paper over the top and then wrap securely in tin foil. Place in the freezer until ready to serve.

 

NOTES

- *The ice cream can be made without an ice cream maker using a manual approach. Place the custard into a shallow lidded container and place in the freezer. After an hour or so, remove from the freezer and churn the ice cream in a stand mixer. Place back into the dish in the freezer and again after 1-2 hours remove and churn in the mixer. Repeat this process a couple more times.

- Try adding a tsp of chopped fresh mint to the custard before churning for a fresh lemon mint taste.

- For best results remove ice cream from the freezer 10 minutes before serving to allow it time to soften
slightly.

- Try using orange or grapefruit instead of lemon for a different citrus taste. Add to taste.

 

We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk

 

NOTES

- *The ice cream can be made without an ice cream maker using a manual approach. Place the custard into a shallow lidded container and place in the freezer. After an hour or so, remove from the freezer and churn the ice cream in a stand mixer. Place back into the dish in the freezer and again after 1-2 hours remove and churn in the mixer. Repeat this process a couple more times.

- Try adding a tsp of chopped fresh mint to the custard before churning for a fresh lemon mint taste.

- For best results remove ice cream from the freezer 10 minutes before serving to allow it time to soften
slightly.

- Try using orange or grapefruit instead of lemon for a different citrus taste. Add to taste.

 

We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk

 


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