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Summer’s hottest (coolest) puddings

Chill out with an ice cream, either in a classic cone or hot-right-now cookie sandwich – or celebrate summer’s bounteous stone fruit with a showstopper pud. Whichever treat you choose, it will be irresistible

Coconut milk and lemon thyme ice cream

SERVES 15; MAKES 1.5 LITRES. HANDS-ON TIME 10 MIN, PLUS 3 HOURS INFUSING AND 12 HOURS FREEZING

MAKE AHEAD

The ice cream will keep in the freezer in a lidded container for up to a month.

FOOD TEAM’S TIP

If you can’t find lemon thyme, regular fresh thyme will also work.

• 220g caster sugar

• 400ml can coconut milk

• ½ bunch fresh lemon thyme, a few sprigs reserved to decorate (see tip)

• 1kg full-fat greek yogurt

• Waffle cones to serve (optional)

YOU’LL ALSO NEED…

• 1.5 litre freezerproof container

Coconut milk and lemon thyme ice cream, p84

1 Begin the day before you want to serve the ice cream. Put the sugar, coconut milk and thyme in a saucepan over a medium heat. Bring to a simmer, stirring until the sugar dissolves, then remove from the heat. Set aside for 3 hours to infuse.

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About Delicious Magazine

The August issue of delicious. is bursting with summer goodness: find three beautiful burgers (one’s vegetarian), a dreamy menu from Provence, the best tomato recipes, favourite seaside dishes re-invented and the hottest (and coolest) puds. Dan Doherty tries out his brunch recipes, Francesco Mazzei and José Pizarro create a feast with their chef friends and Meera Sodha cooks lighter vegetarian meals. We’ve also squeezed in Allan Pickett’s duck rillettes, an array of speedy midweek meals and much more…
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