Make Chamomile Ice Cream

18 Feb
I came across this recipe for chamomile ice cream from Fig & Kindle and was instantly intrigued.  I love chamomile tea and have started using chamomile in various lip balms and salves, so chamomile ice cream seemed a natural step in my progressing love of this calming flower.  The only ingredients are milk, cream, half & half, sugar and chamomile, with no additions of vanilla or other flavoring.  It’s sweet and mellow and a lovely way to end a meal. 

bad picture, good ice cream

Chamomile Ice Cream

  • 2 cups heavy cream, divided
  • 1 cup whole milk
  • 2/3 cup sugar
  • 3 heaping tablespoons of chamomile flowers
  • Pinch of salt
  • 3 egg yolks

Combine the chamomile flowers and milk in a saucepan over medium-high heat. Heat the mixture until it begins to boil. Let boil for 30 seconds, remove from heat and let steep for 15 minutes. After steeping, run the mixture through a fine mesh sieve. It’s okay if there is some “pulp” in the mixture—as long as it is soft, it will blend right in with the ice cream and provide extra flavor. Return the milk plus one cup of the cream to the stove on medium heat. Add the sugar and stir lightly until the sugar is dissolved. Let the mixture heat until simmering and remove from the heat. Separate the egg yolks into a small bowl. Whisk quickly while using a ladle to stream a small amount of hot milk into the yolks. This step tempers the eggs– brings them up to temperature before being added to the hot mixture so you don’t have scrambled eggs in your ice cream. Add the tempered egg yolks to the milk and sugar and stir over lowered heat. Cook until a custard forms. Test this by dipping a clean spoon into the liquid, drawing it out, and running a finger along the back of the spoon. If the mark left behind is held by the thickened liquid you have custard. If the line your finger draws collapses and flows together the mixture needs more time on the heat. Once the custard has thickened (but not curdled), remove from the heat and and pour the hot liquid into a cool bowl along with the still chilled 1 cup of cream. Let cool in the fridge until thoroughly chilled—a few hours or overnight. Freeze according to the instructions on your ice cream maker.

One Response to “Make Chamomile Ice Cream”

  1. June 21, 2011 at 1:30 am #

    Haha. I really like your photo caption. I’m sure it was good ice cream.. I made this recipe too. (:

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