Lemon ice cream

With wild berries, thyme and poppy seeds

Lemon and thyme complement each other very well, that is for sure!
But add poppy seeds with their nutty, tangy taste and then the sweet and sour blueberries with their scent of the forest – and you have your new favourite ice cream.

Ingredients

1 lemon, finely grated zest
100 ml freshly squeezed lemon juice from about 3 lemons
200 ml cream
200 ml milk
80 g sugar
2 egg yolks
Wild blueberries, thyme and poppy seeds as decoration

Preparation

1.Put the lemon zest, lemon juice and cream in a bowl and place a sieve over it.
2. Heat the milk and sugar in a saucepan to boiling point.

3. Lightly whisk the egg yolks in a bowl with a fork. 4. When the milk and sugar are thoroughly heated, add slowly to the eggs and mix well. Empty everything back into the saucepan and stir over medium heat until the mixture thickens slightly.

5. Press the mixture through the sieve into the lemon-cream mixture, mix well and allow to cool in the fridge for at least 6 hours. (Overnight is best).

6. Allow to freeze for half an hour in the ice cream machine. Pour into a mould and allow to freeze until ready to use. Serve with a summery decoration of wild berries, thyme and poppy seeds.