Lemon Juniper Curd with Thyme Crumb & Herbes De Provence Ice Cream

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Lemon Juniper Curd
Lemon juice 1 cup
Sugar 3/4 cup
Club House Juniper Berries 2 tbsp
Butter 1/2 lb
Eggs 4 each
Club House Sea Salt, French Mediterranean 1/2 tsp
Thyme Crumb
Brown sugar 1/2 cup
Club House Thyme Leaves 1 tbsp
Butter 1/4 lb
Club House Sea Salt, French Mediterranean 1/2 tsp
Flour 1/2
Herbes De Provence Ice Cream
Milk 1 cup
Sugar 1/2 cup
Herbes De Provence 3 tbsp
Vanilla bean, scraped 1
Egg yolks 6
Cream 1 cup
Thyme, Fresh 1 tbsp


This recipe was created for Club House for Chefs by: Casey Wilcox, Chef of Central Standard in Austin.

For the Lemon Juniper Curd: Bring lemon juice, sugar, butter and Club House Juniper Berries to a simmer. Remove berries after a few minutes once flavour is infused. Temper eggs into mixture and continue to cook, stirring consistently until mixture thickens. Cover with plastic and reserve.

For the Thyme Crumble: Cream butter and sugar. Add the rest of the ingredients. Crumble onto baking sheet and bake at 350 degrees Fahrenheit until slightly browned.

For the Herbes De Provence Ice Cream: Simmer milk, sugar, Club House Pure Vanilla Extract and Herbs De Provence until flavour is infused. Strain hot liquid into egg yolks. Add cold cream. Process in ice cream maker.

For Serving: Place lemon juniper curd in glass and top with crumble and ice cream. Garnish with fresh thyme.

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