Chamomile Honey Ice Cream
Steeped chamomile and golden honey turn simple custard into a floral, creamy scoop.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Allergens
Dairy, Eggs
This custard-based ice cream infuses warm cream with dried chamomile flowers, then sweetens the base with honey instead of refined sugar for a soft, floral finish. Churning yields a dense, slow-melting scoop that pairs well with shortbread or fresh berries. It's a gentle make-ahead dessert suited to warm afternoons or after a light dinner.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3 tablespoons dried chamomile flowers
- 2/3 cup honey
- 5 egg yolks
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
Method
-
In a 6-quart saucepan, combine the heavy cream, whole milk, and dried chamomile flowers. Heat over medium until small bubbles form at the edges, about 5 minutes, then remove from heat.
-
Cover the saucepan and let the chamomile steep in the hot cream for 20 minutes.
-
Strain the cream mixture through a fine-mesh sieve into a bowl, pressing the flowers to extract liquid, then discard the solids. Return the strained cream to the saucepan.
-
Whisk the honey, egg yolks, and salt together in a medium bowl until smooth and slightly pale.
-
Rewarm the strained cream over medium-low heat until just steaming. Slowly pour about 1 cup of the warm cream into the yolk mixture, whisking constantly to temper.
-
Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.
-
Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 6 minutes. Do not let it boil.
-
Strain the custard through a fine-mesh sieve into a clean bowl set over an ice bath. Stir in the vanilla extract.
-
Stir the custard occasionally over the ice bath until cooled to room temperature, about 20 minutes.
-
Cover and refrigerate the custard until thoroughly chilled, at least 4 hours or overnight.
-
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20 to 25 minutes.
-
Transfer the churned ice cream to a lidded container and freeze until firm, at least 4 hours.
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Chamomile Honey Ice Cream
This custard-based ice cream infuses warm cream with dried chamomile flowers, then sweetens the base with honey instead of refined sugar for a soft, floral finish. Churning yields a dense, slow-melting scoop that pairs well with shortbread or fresh berries. It's a gentle make-ahead dessert suited to warm afternoons or after a light dinner.
9 hr 1 quart 290 cal
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3 tablespoons dried chamomile flowers
- 2/3 cup honey
- 5 egg yolks
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
Method
- 1
In a 6-quart saucepan, combine the heavy cream, whole milk, and dried chamomile flowers. Heat over medium until small bubbles form at the edges, about 5 minutes, then remove from heat.
- 2
Cover the saucepan and let the chamomile steep in the hot cream for 20 minutes.
- 3
Strain the cream mixture through a fine-mesh sieve into a bowl, pressing the flowers to extract liquid, then discard the solids. Return the strained cream to the saucepan.
- 4
Whisk the honey, egg yolks, and salt together in a medium bowl until smooth and slightly pale.
- 5
Rewarm the strained cream over medium-low heat until just steaming. Slowly pour about 1 cup of the warm cream into the yolk mixture, whisking constantly to temper.
- 6
Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.
- 7
Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 6 minutes. Do not let it boil.
- 8
Strain the custard through a fine-mesh sieve into a clean bowl set over an ice bath. Stir in the vanilla extract.
- 9
Stir the custard occasionally over the ice bath until cooled to room temperature, about 20 minutes.
- 10
Cover and refrigerate the custard until thoroughly chilled, at least 4 hours or overnight.
- 11
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20 to 25 minutes.
- 12
Transfer the churned ice cream to a lidded container and freeze until firm, at least 4 hours.