When it comes to desserts, ice cream will always be my first love. (Though pie is a very close second!) I’m pretty sure I’ve never met an ice cream flavor I didn’t like, but I love homemade ice creams most of all. Not only can I dream up unusual flavors, I can also use cream from a favorite local dairy (it makes a difference!) or cut back on the sugar if I want.

I usually rely on my trusty ice cream maker for making my dessert of choice, but this time around I opted for a light and simple no-churn ice cream recipe. Why should people with ice cream makers have all the fun?

This airy ice cream is brimming with all the mouth-puckering brightness of freshly squeezed lemons, along with lovely herbal notes from simple syrup infused with fresh thyme. Feel free to sub in other herbs such as bay leaf, basil, tarragon, mint, or rosemary. For the best texture, you’ll want to cure your ice cream in the freezer for 4 hours or longer and then set it out on the counter for 10 minutes or so before scooping and serving.

Makes 1 quart

• 1/2 cup water
• 1/2 cup granulated sugar
• 3 tablespoons grated lemon zest
• 3 sprigs fresh thyme
• 1 cup heavy whipping cream
• 6 tablespoons powdered sugar
• Pinch sea salt
• 1/2 cup freshly squeezed lemon juice

Step 1
Set a small saucepan over medium heat and add the water and granulated sugar. Stir until sugar dissolves. Add the thyme sprigs and lemon zest, turn off the heat, and set aside to steep for 10 minutes. Using a fine mesh strainer, strain into a jar, seal, and set in the refrigerator until cold.

Step 2
In a large bowl, set beater to medium speed and beat the whipped cream to stiff peaks; add powdered sugar and sea salt about halfway through. Turn mixer to low and gradually add 1/4 cup simple syrup and the lemon juice.

Step 3
Spoon into a freezer proof container with a tight-fitting lid. Freeze for 4 hours or longer. Before serving, set ice cream on the counter for 10 minutes to soften slightly.

Ice cream will keep well in the freezer for 5 days. Leftover simple syrup will keep sealed in the fridge for a month – try it in lemonade or with seltzer.

Enjoy :)