Every time I think of lemon thyme, I think of her lovely, lovely blog.
I hope all of you Americans have a wonderful 4th of July!
Once again, happy birthday, America!
Buttermilk and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem. Place all the leaves in the half and half in a medium saucepan. Bring to a simmer; turn off the heat. Allow to steep for at least 30 minutes and up to 2 hours at room temperature. Strain the thyme leaves out; discard. Using an immersion blender, or switching to a regular blender, blend the sugar, salt, and egg yolks into the half and half. Heat over medium heat until it comes to a boil, stirring/whisking constantly. Blend very well with an immersion blender, or pour the mixture back into your blender canister and blend extremely well; you want any lumps or curds that formed to be smoothed back into the mixture, and this takes a good minute and a half with a hand blender. Blend in the buttermilk and chill until very cold; press saran wrap onto the surface to prevent a skin from forming. Churn in your ice cream maker! (Shown in pictures with freshly whipped cream, strawberries, and blueberries.)