Ingredients
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3 lemons
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2 tablespoons (20g) cornflour (corn starch)
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250mL (1 cup) whole milk
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180mL (¾ cup) double (heavy) cream
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4–6 thyme sprigs
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1 vanilla pod, seeds scraped (reserve the pod)
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4 tablespoons (80g) runny honey
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2 tablespoons (25g) granulated sugar
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340g (1â…“ cups) ricotta
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3 tablespoons (45g) full-fat cream cheese (room temperature)
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½ teaspoon (3g) sea salt
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Mint leaves, to decorate (optional)
01
Prepare
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Halve the lemons lengthways and scoop out the flesh, keeping the shells intact.
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Transfer the flesh and juice to a bowl, cover, and refrigerate.
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Whisk the cornflour with 3 tablespoons of milk in a small bowl to form a smooth paste.
02
Make ice cream
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In a saucepan, bring the remaining milk and cream to a gentle boil over medium heat.
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Add thyme, vanilla seeds, and the reserved pod.
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Cover and infuse for 20 minutes, then strain.
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Whisk the cornflour slurry into the infused milk and cream over medium heat.
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Stir constantly until thickened enough to coat the back of a spoon (about 1 minute).
03
Finish ice cream
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Whisk the cornflour slurry into the infused milk and cream over medium heat.
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Stir constantly until thickened enough to coat the back of a spoon (about 1 minute).
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Pour the mixture into a shallow container and freeze for 1 hour.
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Stir vigorously to break up ice crystals, then freeze again.
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Repeat every 30 minutes for 2–3 hours until firm and scoopable.
04
Serve
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Fill lemon shells with ice cream, drizzle with reserved lemon juice, and garnish with mint leaves.
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Let soften for 10 minutes before serving.
