Lemon Thyme Jam and Vanilla Ice Cream
Ingredients:
1L Norco Cape Byron Ultimate Vanilla Ice Cream
1Kg lemons
350g caster sugar
1 bunch lemon thyme
Grumpy Grandma’s wood smoked olive oil
Olsson’s sea salt flakes
Method:
- Peel the lemons, keeping only the yellow zest, the white pith will make your jam bitter
- Place water and lemon peel in a saucepan and bring to the boil
- Simmer for 5 minutes and then strain
- Repeat process twice more to reduce bitterness and soften the peel
- Set aside to cool
- Once cooled, coarsely chop the peel
- Meanwhile, segment the lemons, removing all remaining pith and any seeds
- Weigh the lemon flesh and add half of the weight in sugar e.g. if the lemons weigh 700g you would add 350g sugar
- In a small saucepan combine the lemon segments, sugar, chopped lemon zest, and lemon thyme
- Bring to the boil and then simmer over low to medium heat for approximately 30 minutes, stirring every 10 minutes to prevent the jam from burning. (Tip: Test the set by putting a tsp of jam onto a cold saucer and storing in the fridge for a few minutes.)
- Remove the saucepan from the heat, allowing the jam to cool slightly before discarding the lemon thyme twigs
- Transfer the jam to a clean, dry jar closing the lid and allow to cool overnight
- Once cooled store in the fridge
- To serve, top the Norco Cape Byron Ultimate Vanilla ice cream with the lemon thyme jam, drizzle with Grumpy Grandma’s wood smoked olive oil and sprinkle with sea salt flakes
Recipe by Jay Elbrihi