Thyme, green cardamom pods, lemon zest and lemon juice with a thyme and lemon caramel swirl.
Instructions
The stabilizers can be omitted or replaced with your own favourite.
Mix all dry ingredients in a bowl.
Lightly crush the cardamom pods.
Add milk, cream, thyme, cardamom and lemon zest to a pan.
Add the egg yolks.
Whisk in the dry ingredients.
Slowly heat to 83C/181F.
Transfer to a ziplock bag and chill in ice water.
Add the lemon juice.
Age in fridge overnight.
Strain and run in ice cream machine.
After churning, layer the ice cream with a lemon/thyme caramel.
(You won’t use all the caramel, add to taste)
Freeze.
Lemon Thyme Caramel
2dl cream
2dl sugar
2dl light syrup
Handful of fresh thyme (not dried!)
Zest from one lemon
Juice from one lemon
1 tsp vanilla syrup or extract.
Just bring to a boil and cook for 15-20 minutes.
Strain.
Ingredients
| Ingredient | Weight (g) | Amount (%) |
|---|---|---|
| Milk (3.0%) | 450.0 | 44.10 |
| Cream (40.0%) | 340.0 | 33.32 |
| Skim milk powder | 45.0 | 4.41 |
| Egg yolk | 34.0 | 3.33 |
| Sucrose | 100.0 | 9.80 |
| Dextrose | 10.0 | 0.98 |
| Fructose | 40.0 | 3.92 |
| Locust bean gum | 0.80 | 0.08 |
| Guar gum | 0.40 | 0.04 |
| Lambda Carrageenan | 0.20 | 0.02 |
| Thyme fresh, a handful | ||
| 5 green cardamom pods | ||
| Zest of one lemon | ||
| 1 tsp lemon juice |
Data
| Name | Amount |
|---|---|
| Butter fat | 14.7 % |
| Total fat | 15.6 % |
| MSNF | 9.9 % |
| TSNF | 25.3 % |
| Total solids | 40.8 % |
| POD | 179.6 |
| PAC total | 243.7 |
| Freezing point | -2.9 C, 26.8 F |
| —— | |
| Weight | 1020.4 g |
| Final weight | 1020.4 g |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Butter fat | 14.7 % |
| Other fat | 0.9 % |
| Total fat | 15.6 % |
| Sugar | 14.6 % |
| POD | 179.6 |
| MSNF | 9.9 % |
| MSNF/Water | 16.8 % |
| Other solids | 0.7 % |
| TSNF | 25.3 % |
| Total solids | 40.8 % |
| Water | 59.2 % |
| Stabilizers | 0.14 % |
| Stabilizers/Water | 0.23 % |
| Egg yolks | 3.3 % |
| Egg yolk lecithin | 0.3 % |
| PAC se | 243.7 |
| PAC salt | 0.0 |
| PAC alcohol | 0.0 |
| PAC total | 243.7 |
| PAC normalized | 412.0 |
| FP SE | -2.5 C, 27.5 F |
| FP MSNF | -0.4 C, 31.3 F |
| FP Salt | 0.0 C, 32.0 F |
| FP Alcohol | 0.0 C, 32.0 F |
| Freezing point | -2.9 C, 26.8 F |
| Frozen water @-14.0 C, 6.8 F | 74.5 % |
| Temp at 65% | -9.8 C, 14.4 F |
| Temp at 70% | -11.7 C, 11.0 F |
| Temp at 75% | -14.3 C, 6.3 F |
Hi, You don’t use glucose in any of your recipes? Also, what is Lambda Carrageenan? Thanks in advance!
I use glucose in some recipes for sure but I mostly use sucrose+dextrose.
Lambda Carrageenan is a stabilizer.