Honey, Thyme & Ginger Biscuit Ice Cream
A light yet luxurious ice cream infused with thyme and sweetened with floral honey, then folded with toasted ginger biscuit crumbs for warmth and crunch. The herbal note of thyme keeps the sweetness in check, making this an elegant, balanced dessert that feels indulgent but never heavy.
Honey, Thyme & Ginger Biscuit Ice Cream
A delicate honey ice cream infused with thyme and swirled with toasted ginger biscuit crumbs. Smooth, floral and refined — the perfect summer dessert.
Ingredients
- 400ml double cream
- 300ml whole milk
- 3 sprigs fresh thyme (plus extra to garnish, optional)
- 150g runny honey (ideally floral or light)
- 4 large egg yolks
- 1 teaspoon vanilla bean paste or extract
- Pinch of sea salt
- 100g ginger biscuits
- Extra honey, for drizzling
Instructions
- Warm the milk, cream, and thyme sprigs in a saucepan over medium heat until just below a simmer. Remove from the heat and leave to infuse for 10–15 minutes.
- Meanwhile, whisk the egg yolks, honey, vanilla and salt in a large bowl until smooth and lightly aerated.
- Strain the infused cream into the egg yolk mixture, discarding the thyme. Whisk well, then return to a clean pan and cook over low heat, stirring constantly with a wooden spoon until thick enough to coat the back of the spoon (around 75–80°C). Do not let it boil.
- Pour the custard into a clean bowl or jug, press cling film directly onto the surface to prevent a skin forming, and cool quickly by setting the bowl into another filled with ice water. Alternatively, refrigerate for a few hours until completely cold.
- Churn the chilled custard in an ice cream maker according to manufacturer’s instructions, until it reaches a soft-serve consistency. A Cuisinart ice cream maker takes around 45 minutes.
- While it churns, preheat the oven to 150°C. Crush the ginger biscuits into coarse crumbs and toast them on a tray for 5–10 minutes, watching closely so they don’t burn.
- Layer the churned ice cream into a tub or loaf tin, spooning in one-third at a time. Scatter over some biscuit crumbs and drizzle with honey between layers, finishing with crumbs on top.
- Freeze until firm, ideally overnight. Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly. Scoop into bowls and garnish with extra biscuit crumbs or thyme leaves.
Nutrition Facts
Calories
630Fat
44 gCarbs
52 gProtein
8 gSugar
40 gApproximate values per serving
Ingredients and sourcing tips
Honey
Use a light, floral variety like acacia, orange blossom or wildflower. These bring gentle sweetness without overpowering the thyme.
Thyme
Fresh thyme infuses best and is easy to strain from the cream once it’s steeped. Avoid dried thyme, which can turn bitter.
Ginger biscuits
Choose crisp, buttery ginger nuts or gingersnaps — their warmth balances the floral notes of the honey.
Vanilla
Vanilla bean paste adds visible seeds and depth, but extract works well too.
Substitutes
If ginger biscuits aren’t your thing, use shortbread, oat biscuits, or crumbled amaretti for a nutty, aromatic variation.
Variations and dietary swaps
Dairy-free
Use full-fat coconut milk in place of cream and whole milk, and add a pinch of xanthan gum for stability.
Gluten-free
Swap in gluten-free biscuits of your choice.
Add-ins
Finely chopped candied ginger gives extra heat and chew, while toasted nuts like pecans or hazelnuts add crunch.
Kitchen notes
Tips and pitfalls to avoid
Keep the custard over low heat and stir constantly. If it boils, it will curdle. Chill the base completely before churning — adding a warm mixture can damage your machine. Toast the biscuits carefully as crumbs can burn quickly.
Timing and texture cues
The custard is ready when it coats the back of a spoon and leaves a clean line when you run your finger through it. Churn to a soft-serve texture before layering. Let the ice cream soften for 5 minutes before scooping for a creamy finish.
Storage and make-ahead
The custard base can be made up to 2 days ahead and kept refrigerated. Once frozen, the ice cream keeps for up to 2 weeks in an airtight container to prevent ice crystals.
Serving suggestions
How to serve
Scoop into bowls or cones, finishing with biscuit crumbs and a drizzle of honey.
Drinks or sides to pair
Perfect alone or alongside poached peaches, roasted figs or a slice of lemon or almond cake. Serve with chilled Moscato d’Asti or iced Earl Grey for a refreshing pairing.
