Lemon Thyme Ice Cream
Ingredients
- 20 g picked lemon thyme
- 350 ml goat’s milk
- 150 g cream
- 120 g sugar
- 4 egg yolks
- 20 g lemon juice
- 2 cl vodka
Preparation
- Bring half of the thyme and the milk to a boil once, then cover and let steep for 20 minutes.
- Roughly chop the other half of the thyme with a sharp knife.
- Strain the thyme milk, then heat it with the sugar and egg yolks to 82°C.
- Remove from the heat and add the cream and the remaining thyme.
- Season with lemon juice and vodka.
- Freeze (either in an ice cream maker or in the freezer, stirring regularly with a whisk).
Caramelized Goat Quark Cream
Ingredients
- 250 g goat quark
- 250 g milk
- 6 egg yolks
- 70 g sugar
- 1 vanilla pod
- Some lemon zest
Preparation
- Scrape out the vanilla pod and mix the vanilla pulp together with the other ingredients until smooth.
- Pour into dishes and bake in a convection oven at 90°C for about 45 minutes.
- Before serving, caramelize with brown sugar and a flame.
Caramelized Thyme
Ingredients
- 100 g sugar
- 4–8 fresh thyme sprigs
- Raspberries for garnish
Preparation
- Lightly caramelize the sugar in a pot.
- Quickly dip the thyme sprigs into the caramel.
- Let cool on baking paper.
- Garnish with raspberries.
