Honey-Thyme Ice Cream

from The Cook and the Gardener by Amanda Hesser

Ingredients

2 c. milk
2 c. heavy cream
½ c. honey
5 egg yolks
16 sprigs thyme

Directions

1. Fill the base of a double boiler with an inch of water and bring to a boil. Lower the heat to medium and place the upper pan on top. Add the milk, 1 c. of cream, the honey and the egg yolks. Stir constantly until the mixture is thick enough to coat a spoon, 10 – 15 minutes. Remove from the heat, add the thyme sprigs and let infuse for 10 minutes.
   
2. Strain into a bowl, add the remaining c. of cream, and mix well. Let cool completely, then pour into your ice cream maker and follow the manufacturer’s instructions.

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