Strawberry Thyme Ice Cream
A creamy custard-based strawberry thyme ice cream made with a concentrated strawberry-thyme purée. Fresh, lightly herbal, and perfect for summer.
Servings: 1 Quart
Equipment
- Medium saucepan
- Mixing Bowls
- Fine mesh sieve
- Blender or immersion blender
- Ice cream maker
- Freezer-safe container
Ingredients
Strawberry Thyme Purée
- 4 cups strawberries hulled and quartered
- ⅔ cup granulated sugar
- 6-8 fresh thyme sprigs
- Pinch fine sea salt
- 1-2 teaspoon fresh lemon juice
Ice Cream Base
- 1 cup whole milk
- 2 cups heavy cream
- ¾ cup granulated sugar
- ¼ teaspoon fine sea salt
- 4 large egg yolks
- 1 teaspoon vanilla extract or ½ teaspoon vanilla bean paste
Instructions
Make the Strawberry Thyme Purée
- Add the strawberries, sugar, thyme sprigs, and a pinch of salt to a medium saucepan.
- Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to break down.
- Continue cooking for 20–30 minutes, or until the mixture is thick, jammy, and reduced. It should not be loose or watery.
- Remove from the heat and let the thyme steep in the hot strawberry mixture for 10–15 minutes.
- Remove and discard the thyme sprigs.
- Stir in 1 teaspoon of lemon juice. Taste and add the second teaspoon if the strawberry flavour tastes flat.
- Blend the mixture until smooth.
- Chill completely before adding to the ice cream base.
Make the Custard Base
- In a medium saucepan, combine the whole milk, heavy cream, sugar, and salt.
- Warm over medium heat until steaming, but not boiling.
- In a separate bowl, whisk the egg yolks.
- Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan.
- Cook over low to medium-low heat, stirring constantly, until the custard reaches 170–175°F and coats the back of a spoon.
- Remove from heat and strain through a fine mesh sieve.
- Stir in the vanilla extract or vanilla bean paste.
- Cover and chill completely, preferably overnight.
Churn the Ice Cream
- Once the custard and strawberry thyme purée are both fully chilled, whisk ½ cup to ⅔ cup of the purée into the custard.
- Taste the base. Add more purée if you want a stronger strawberry flavour.
- Churn according to your ice cream maker’s instructions.
- Transfer the churned ice cream to a freezer-safe container.
- Cover and freeze for at least 4–6 hours, or until firm enough to scoop.
- Let sit at room temperature for 5–10 minutes before serving.
Notes
Fruit-based ice creams can become icy because fruit naturally contains a lot of water. For the creamiest texture, reduce the strawberry thyme mixture until it is thick, jammy, and concentrated before adding it to the custard base.
Make more strawberry thyme purée than you think you need. The mixture reduces as it cooks, and any extra can be used as a topping, swirl, or added to drinks.
The thyme flavour softens once the ice cream is frozen. Letting the thyme steep in the hot strawberry mixture helps the flavour come through without becoming overpowering.
Frozen strawberries can be used, but they may release more liquid and need extra time to reduce.
Storage
Store in an airtight freezer-safe container for up to 2 weeks. For the best texture, press parchment paper or plastic wrap directly onto the surface before sealing.
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