Vanilla ice cream with the sweet touch of honey and the most subtle hint of thyme—the perfect, most refreshing dessert. It’s delicious by itself, or serve it with a warm slice of pie a la mode!
I am a thyme fanatic. Really, I love all fresh herbs, but I had been thinking specifically about finding a way to use fresh thyme in a dessert. While that might sound a little weird, just wait because it’s about to sound even more weird, but if you trust me, this recipe will knock your socks off!
My great-grandmother bought an ice cream maker for me as a Christmas gift a couple of years ago. I recently used it to make a super creamy mint chocolate chip ice cream because that’s one of mine & Kendall’s favorite flavors, and it was super yummy. Then, a few days ago, I saw a recipe for rosemary infused ice cream, and I wanted to try making my own with honey and thyme instead.
It’s different, but the difference is so soft and VERY refreshing! I really, really want you to try this recipe because it’s somewhat difficult to explain how good an herb-based dessert can actually be, but this one is perfectly balanced with the sweetness of the honey and the subtlety of the thyme, and if you’re an herb-lover like me, you’ll have a hard time eating only one scoop. I promise!
2 cups heavy cream, divided
1/3 cup loosely packed light brown sugar
1/4 cup honey
pinch of salt
10-14 sprigs of thyme
1 cup whole milk
1 ½ teaspoons vanilla extract
Time—the second most important “ingredient” to this recipe…right next to the thyme. See what I did there?! Ha! Okay, okay—the point is you want to allow enough time for the thyme to steep in the milk & cream.
After heating & steeping the ingredients in the refrigerator for a few hours, you just remove the sprigs of thyme, pour it into an ice cream maker to mix for about 15 minutes and then pour it into a loaf pan to finish in the freezer. It doesn’t get any easier than that!