Who hasn’t dreamt of having unlimited supply of ice-cream as a child? I sure did. I could eat it any time of the day and night. When I grew up and started earning my own money I was dreaming of ice-cream machine. Now as an adult I know that making your own ice-cream is easy even without the machine.
My favourite flavour is rum and raisin which I should have done first to practice. Instead I opted for something different. Last winter I did a special batch of honey for Christmas, one of those was with garlic and thyme. So I decided to make an ice-cream with that taste too.
The main idea behind good ice-cream is the same as set honey: you need to control the size of the crystals. Honey gets this nice and creamy texture with crystals being really small. This is achieved by slowly grinding honey with a professional mixer. This is pretty much what an ice-cream machine does too – constantly mixes ice-cream so that the crystals stay small. You can speed this process with liquid nitrogen or dry ice. I just used a fork, a spoon, and a blender.
Take the herbs of your choice, add them to 350g of whole milk and let it stay in the fridge overnight. Herbs will infuse the milk with their flavour. You can use anything to do that, not only herbs.
Put 40-50g of honey and 4 garlic cloves on high heat and cook it until honey starts to burn. Honey will first start foaming and then go from yellow to really brown.
Add the infused milk constantly stirring everything in the process. Use hot milk otherwise honey will toughen quickly. Let everything simmer for about 5 minutes. Add 400g of double cream, 100g of sugar and blend it all together until dissolved.
Pass your still liquid ice-cream through a fine sieve and let it stay in the fridge for 6-12 hours in a sealed container. If the cream separates use blender to make the liquid homogenous again. Finally place it in the freezer. You need to whisk or blend your ice-cream every 60-90 minutes so that big ice crystals do not form. This is what ice-cream machine mainly used for.
This makes about 1L of ice-cream:
40-50g of honey
350g whole milk
400g double cream
4 cloves of garlic
3g of thyme
100g of sugar