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Thyme Cardamom Lemon Ice Cream

Thyme, green cardamom pods, lemon zest and lemon juice with a thyme and lemon caramel swirl.


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)

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.


IngredientWeight (g)Amount (%)
Milk (3.0%)450.044.10
Cream (40.0%)340.033.32
Skim milk powder45.04.41
Egg yolk34.03.33
Locust bean gum0.800.08
Guar gum0.400.04
Lambda Carrageenan0.200.02
Thyme fresh, a handful
5 green cardamom pods
Zest of one lemon
1 tsp lemon juice


Butter fat14.7 %
Total fat15.6 %
MSNF9.9 %
TSNF25.3 %
Total solids40.8 %
PAC total243.7
Freezing point-2.9 C, 26.8 F
Weight1020.4 g
Final weight1020.4 g
Evaporation0.0 g
Evaporation %0.0 %
Butter fat14.7 %
Other fat0.9 %
Total fat15.6 %
Sugar14.6 %
MSNF9.9 %
MSNF/Water16.8 %
Other solids0.7 %
TSNF25.3 %
Total solids40.8 %
Water59.2 %
Stabilizers0.14 %
Stabilizers/Water0.23 %
Egg yolks3.3 %
Egg yolk lecithin0.3 %
PAC se243.7
PAC salt0.0
PAC alcohol0.0
PAC total243.7
PAC normalized412.0
FP SE-2.5 C, 27.5 F
FP MSNF-0.4 C, 31.3 F
FP Salt0.0 C, 32.0 F
FP Alcohol0.0 C, 32.0 F
Freezing point-2.9 C, 26.8 F
Frozen water @-14.0 C, 6.8 F74.5 %
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

2 thoughts on “Thyme Cardamom Lemon Ice Cream”

    1. I use glucose in some recipes for sure but I mostly use sucrose+dextrose.
      Lambda Carrageenan is a stabilizer.

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