Heat all three ingredients together in a saucepan over medium heat.

When the mixture comes to a boil, lower the heat and let simmer for 5-10 minutes.

Remove from heat and transfer to a heatproof bowl.

Refrigerate for 4 hours or overnight.

Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions.

Transfer to a tightly sealed plastic container.

Place in the freezer for at least 3 hours.

Scoop and serve. Garnish with thyme sprigs.