Lemon Juniper Curd with Thyme Crumb & Herbes De Provence Ice Cream
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| Ingredients | Quantities |
|---|---|
| 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 |
| Garnish | |
| Thyme, Fresh | 1 tbsp |
Instructions
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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