Bon Appétea: No-churn Ice Cream with Lemon Garlic & Thyme Waffle

A classic indulgence that never goes out of season through muggy afternoons or chilly evenings, this no-churn ice cream recipe takes just a hand mixer and 4 ingredients folded into one another to make. It yields a creamy texture without the hefty cost of an ice cream machine, ready to lick after a couple of hours in the freezer.

Featuring Full Leaf MY – Fresh Breeze, from 3.50 SGD

Infused with a calming osmanthus peppermint blend, the botanical hints from the tea infusion complements wonderfully with the savoury thyme and lemon garlic waffle for a satisfying mouthfeel.

No-Churn Peppermint Osmanthus Ice Cream with Lemon Garlic & Thyme Waffle

(makes 6 servings of ice cream & 3 waffles)

Ice Cream

• 3 Full Leaf Fresh Breeze teabags
• 300ml heavy cream
• 110ml sweetened condensed milk
• 1/2 tsp vanilla extract

Waffle

• 40g garlic butter, melted
• 150ml milk
• 1 egg
• 1 tbsp fresh thyme
• 1/2 tsp lemon zest
• 100g plain flour
• 1 1/2 tsp baking powder
• 1 tsp sugar
• mint leaves, to garnish
• icing sugar, to sprinkle
• maple syrup, optional

Method

1. For the ice cream, heat up cream to a gentle simmer then turn off heat and steep teabags for 10 minutes. Discard teabags and jar the cream mixture. Refrigerate for at least an hour or till cold.

2. Remove cream mixture from fridge and whip it cold till semi soft peaks form.

3. In a separate bowl, mix condensed milk with vanilla extract. Gently fold in whipped cream mixture 1/3 portion at a time till fully incorporated.

4. Whip milk and cream mixture till stiff peaks form.  Store in a clean freezer-safe container and freeze for at least 4 hours or till thoroughly frozen into ice cream.

5. For waffle, roughly chop thyme and lemon zest. Set aside.

6. Mix dry ingredients (flour, baking powder, sugar) for waffle and set aside.

7. Mix wet ingredients (garlic butter, milk, egg) for waffle. Add in thyme and lemon zest and stir well. Make a well in the middle of the flour mixture, pour wet into dry and mix well to combine.

8. Heat up waffle iron and grease well. Pour in batter and cook waffle according to your machine instructions.

9. Plate waffle when done and let cool for a minute. Scoop ice cream generously onto waffle, sprinkle some icing sugar and top with a mint leaf for garnish.

10. Serve ice cream with freshly made waffle and some maple syrup on the side.

Tip: Cream steeped with tea can be made the night before and refrigerated overnight to better infuse the tea.

Featuring Full Leaf MY – Fresh Breeze, from 3.50 SGD