Lemon Myrtle Ice Cream is a fantastic way to enjoy the flavours of this native Australian ingredient in a modern, delicious dessert. Its bright, lemony essence blends perfectly with the smoothness of ice cream, making it a unique treat for warm days.
Lemon myrtle, a fragrant native Australian plant, is well known for its fresh citrusy aroma and distinctive lemon flavour. While often used in teas and savoury dishes, incorporating it into ice cream creates a beautifully refreshing and aromatic treat. In this guide, we’ll explore how to make Lemon Myrtle Ice Cream, ensuring a perfect balance of zesty flavour and creamy texture.
Ingredients for Lemon Myrtle Ice Cream
To make this flavourful dessert, you’ll need:
- 1 tablespoon dried lemon myrtle leaves (or 2 teaspoons lemon myrtle powder)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- A pinch of salt
Step-by-Step Guide to Making Lemon Myrtle Ice Cream
Step 1: Infuse the Milk with Lemon Myrtle
- In a saucepan, heat the milk and dried lemon myrtle leaves over medium heat until warm but not boiling.
- Remove from heat and let it steep for 10-15 minutes to allow the flavours to infuse.
- Strain out the lemon myrtle leaves (if using whole leaves) and set the infused milk aside.
Step 2: Prepare the Ice Cream Base
- In a saucepan, combine the infused milk, heavy cream, and half of the sugar over medium heat until warm but not boiling.
- In a separate bowl, whisk the egg yolks and the remaining sugar until the mixture becomes light in colour.
- Slowly add the warm milk mixture to the egg yolks, whisking continuously to prevent scrambling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5 minutes).
Step 3: Chill and Churn
- Remove the mixture from heat and stir in the vanilla extract and a pinch of salt.
- Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) for enhanced flavour infusion.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
- Transfer the churned ice cream into an airtight container and freeze for at least 4 hours before serving.
Serving Suggestions
- Garnish with fresh lemon zest for extra citrus brightness.
- Serve with a drizzle of honey for added sweetness.
- Pair with shortbread biscuits for a classic combination.
Making Lemon Myrtle Ice Cream at home is a wonderful way to enjoy the refreshing flavours of this unique Australian plant. Whether you love native bush foods or simply want to try a new ice cream flavour, this recipe is sure to impress.
Try this recipe and let us know how you like it! If you enjoyed this guide, share it with friends and explore more Australian-inspired treats.
