It’s chocolate thyme! Ha ha, okay, that was pretty bad. But it’s weird and wonderful flavour combination day at My Wholefood Romance – so I’m a little excited. In keeping with my promise last week, I wanted to show you how to make DELICIOUS ice-cream without the use of an ice-cream machine. Chocolate is fairly universally accepted as being awesome, but to give it a little something something, why not crazy it up a bit with other flavours? Chocolate and chilli, chocolate and raspberry, chocolate and any warming spice like ginger, cinnamon, or cardamom, chocolate and mint, chocolate and orange, Heston Blumenthal’s chocolate cauliflower risotto, you get the idea, the list is endless.
Today I have paired it with thyme, which gives the ice-cream an earthy, ‘adult’ kind of edge, that is still incredibly delicious. If that’s not your bag, feel free to substitute another flavour, or stick to chocolate straight up. This recipe is an egg based ice-cream, but I have kept it dairy free using coconut milk for its creaminess and nutritiousness (not sure if that’s actually a word….). It has only a few ingredients, and provides you with a nourishing sweetness that is full of healthy fats, vitamins, minerals and protein.
In terms of health benefits, we normally think if thyme as a respiratory herb, used to assist chest infections or congestion. It is also antimicrobial and antioxidant. In a savoury sense, thyme is great with any vegetable, bean or egg dish, or in any stock, stew or soup. It is easy to grow yourself in a pot, so you can just harvest what you need as you need it.
10-12 sprigs of fresh thyme
550ml full-fat coconut milk
1/4 cup plus 1 tablespoon coconut sugar
2 1/2 tablespoons cacao powder
4 egg yolks…