Dessert

Coconut milk and lemon thyme ice cream

Name: Coconut milk and lemon thyme ice cream
Prep time: 180 min
Total time: 180 min
Yield: 6
Ingredients: 1 cup (220g) caster sugar; 400ml can coconut milk; 1/2 bunch lemon thyme; 1kg thick Greek-style yoghurt; Waffle cones, to serve

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by Phoebe Wood

Feb 08, 2017

Vegetables in desserts? Trust us, it works, and we’re talking so much more than carrot cake. Phoebe Wood makes it easy to eat your greens with this veg-tastic line-up, from popsicles to pie.

1 cup (220g) caster sugar
400ml can coconut milk
1/2 bunch lemon thyme
1kg thick Greek-style yoghurt
Waffle cones, to serve

Method

1.

Begin this recipe at least one day ahead.
2.

Place sugar, coconut milk and 3 thyme sprigs in a saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves, then remove from heat. Set aside for 3 hours to infuse.
3.

Whisk in yoghurt, then transfer the mixture to an ice cream machine and churn according to manufacturer’s instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.) Transfer to a 1.5L container and press remaining thyme sprigs into surface. Freeze overnight until firm.
4.

Remove the ice cream from freezer 20 minutes before serving. Scoop into waffle cones to serve.