In Galton Blackiston's ice cream recipe, the cold treat gets an exciting twist with the addition of lemon thyme and zesty mint - a beautiful and surprising way to round off an al-fresco, summery meal. This lovely ice cream could also be used in-between courses as a novel palate cleanser. Alternatively, sprinkle it with high-quality shop-bought granola or scoop over crushed biscuits.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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Begin by combining the cream and milk in a saucepan and heat until just about to boil. At that point, add the mint and the lemon thyme, stir thoroughly and remove from the heat. Leave to infuse for at least 1 hour
570ml of double cream
275ml of full-fat milk
20g of fresh mint
20g of lemon thyme
Strain the infused milk and cream mixture onto a pan and gently reheat. Meanwhile, whisk the egg yolks and sugar together in a large bowl. Still whisking, carefully add the hot milk and cream
9 egg yolks
200g of caster sugar
Return the mixture to the pan and, over a low heat, stir continuously until the custard coats the back of a wooden spoon. Remove from the heat immediately and strain through a fine sieve into a jug
Leave to cool completely before churning to a soft consistency in an ice cream maker, according to the manufacturer's instructions
To serve, heap some of the granola into the centre of a serving bowl, and quenelle a scoop of ice cream on top. Serve immediately
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