This is a very easy ice cream recipe and the best part is that you don’t need an ice cream machine to make it. Like all ice creams it requires some waiting, but the amount of time you actually need to do something is minimal. I have a thyme plant by my kitchen window that I use very often. I just grab a pair of scissors and cut as many sprigs as I need for a recipe. I really like the flavor that it infuses in the ice cream. It’s not too strong and it goes well with vanilla. I also served the ice cream with some buckwheat-banana waffles. The recipe for the waffles is still to come.
For the ice cream:
2 cups of cream
1 can of condensed milk, 400ml
15 sprigs of thyme
1 vanilla bean or 1 tablespoon of vanilla essence
For the pecans:
100grs of pecans
1 tablespoon of butter, melted
1 tablespoon of honey
1 tablespoon of sugar
Preheat the oven to 180C/350F.
Melt the butter with the honey in the microwave. Add the pecans and sugar. Mix well. Spread the pecans on a tray lined with parchment paper. Bake for 10 minutes. Then allow to cool before roughly chopping them.
Slice open the vanilla pod, scrape off the seeds. Place the cream, vanilla seeds, vanilla pod and thyme leaves in a pot over medium heat. Once it starts to boil, turn off the heat and cover it with a lid. Let it steep for 1 hour.
Once the hour has passed, pass the cream through a sieve. Place the cream in the fridge and let it get completely cold. This will take a couple of hours.
Once the cream is cold, whisk it until soft peaks form. This will take about 3 minutes (I used the stand mixer).
Place the condensed milk on another bowl. Add 1/3 of the whipped cream and mix it. Then slowly fold the remaining whipped cream into the condensed milk. Once it is all mixed, add the chopped roasted pecans.
Pour the ice cream into a freezer container and smooth out the top with a spatula. Press a piece of parchment paper on the top to prevent it from forming ice crystals. Cover it well with plastic wrap or if you have a large enough Ziploc bag, just place it inside a bag. Let it freeze for at least six hours or overnight. The ice cream lasts for up to 2 weeks. But it is better to eat it within a few days from making it, as it is softer.