Heat cream, milk and lemon thyme in a medium saucepan over a low heat, stirring occasionally with a spatula until it just comes to a simmer. Remove from heat, cover the surface of the mixture with cling film and leave to infuse for 30 minutes.
Step 2
Once the cream has infused, whisk the sugar and egg yolks in a large bowl until pale and sugar is completely dissolved.
Step 3
Put cream mixture back over a low heat and heat again to just simmering. Pour one-quarter of the cream mixture into the egg yolk mixture through a sieve and whisk well before pouring in the rest. Remove and discard the lemon thyme.
Step 4
Pour gelato base into saucepan and cook over low heat for 6–8 minutes, whisking or stirring constantly until the mixture coats the back of a spoon and is the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.
Step 5
Remove gelato base from heat and pour through a sieve into the tub. Place tub into an ice bath to cool. Once cooled, place storage lid on tub and freeze for 24 hours.
Step 6
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 7
Select GELATO.
Step 8
Once processing is complete, remove gelato from tub and serve immediately topped with the toasted pine nuts.
Heat cream, milk and lemon thyme in a medium saucepan over a low heat, stirring occasionally with a spatula until it just comes to a simmer. Remove from heat, cover the surface of the mixture with cling film and leave to infuse for 30 minutes.
Put cream mixture back over a low heat and heat again to just simmering. Pour one-quarter of the cream mixture into the egg yolk mixture through a sieve and whisk well before pouring in the rest. Remove and discard the lemon thyme.
Pour gelato base into saucepan and cook over low heat for 6–8 minutes, whisking or stirring constantly until the mixture coats the back of a spoon and is the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.
Remove gelato base from heat and pour through a sieve into the tub. Place tub into an ice bath to cool. Once cooled, place storage lid on tub and freeze for 24 hours.
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
