Strawberry Ice Cream With Thyme And Cinnamon

1. 1

   Cook sliced strawberries with 3 teaspoons of the sugar in a saucepan on medium heat until strawberries release some of their moisture and soften.

2. 2

   Add milk, cream and thyme to saucepan of strawberries and heat until simmering. Meanwhile whisk egg yolks with remaining sugar until evenly combined. Once the mixture is simmering, remove the thyme.

3. 3

   Slowly pour hot milk and cream mixture into yolks and sugar, whisking constantly to temper the egg yolks. We won't be straining the ice cream so you want to do this very carefully, pouring about 1/2 a cup of liquid at a time and making sure the yolks and sugar are evenly distributed before you add more liquid.

4. 4

   Return mixture to saucepan and cook slowly over medium low heat, while stirring constantly with a wooden spoon until thick enough to coat the back of the spoon. This should take 8 or 10 minutes. Stir in cinnamon, vanilla extract and salt.

5. 5

   Chill ice cream base in refrigerator until very cold. Freeze in ice cream maker, following manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.