Thyme Ice Cream
- Chuck Kirkpatrick Oct 2, 2001 11:29 AM
I experimented by making some thyme ice cream. I steeped six packed tsp of fresh thyme with honey in water, added it to the custard for infusion. Made about a quart.
My wife had low expectations and likes it ok. I had higher hopes and am disappointed. When I taste it, this goes through my mind: "vegetable", and that's not what I want in ice cream. Then, my mind engages with my palate and says "thyme", but it's too late. It just doesn't mix. If I were to try it again, I would add lemon zest.
Next: Pumpkin Ice Cream
Mmmm...spice cream... Well, I guess more properly, herbed ice cream, but nonetheless, yum.
The day I found out about Douglas Adams' death, I wandered, heartbroken and snuffly around Jackson Heights blurrily thinking that maybe if I could find some sort of coriander kulfi treat, maybe my world would be a tiny bit righted.
Well, obviously that little bit of cosmic cruelty remains unassuaged, and I never did find said kulfi (had to settle for a, well, seemingly butter flavored one), but I'm left with the notion that a frozen, coriander-spiced dairy snack would do the world a lot of good. Any chance of adding that to your development queue?
The Thai place down the block from me has ginger and lemongrass sorbets that pretty much skip standard dessert cloy and go straight for the jugular.