Thyme flower ice cream - glace aux fleurs de thym
Part 1
8oz whole milk
8oz cream
10 yolks (yes, ten, I don't eat ice cream on a diet)
160g sugar
about 10 sprigs of thyme flowers, rinsed and dried thoroughly
salt to taste
In a medium pot over low heat, bring the milk, cream, and half the amount of sugar to a simmer. Meanwhile, in a medium bowl, whisk the rest of the sugar and the yolks until well blended. When the milk/cream/sugar mixture comes to a simmer, pour about half a cup's worth into the sugar/yolk, whisk again to incorporate, then pour the mixture from the bowl into the pot. Stir to blend and bring the mixture back to a simmer, stirring continuously. This last bit shouldn't take more than a minute. Remove the pot from the heat immediately. Add the thyme flowers into a clean, large bowl and pour the hot ice cream base over it. Add about 1/2 teaspoon of salt (more or less as you like it). Cover and let stand until completely cooled.
Part 2
16oz cream (superb quality raw cream if you could find it)
When the custard base is ready, pour the second amount of cream (16oz, cold and direct from the fridge) over it, stir to mix. Cover and let rest in the fridge until it's cold before churning.
Strain the ice cream base into the bowl of your ice cream maker. Churn according to the manufacturer's directions. This recipe makes just over 1qt of ice cream.
P.S. Just before the ice cream finishes churning, I like to add a big pinch of fleur de sel, I like the crunch and the burst of flavor when you bite into a flake, and I love salt. This is, however, entirely optional.
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