Imagine a dessert that transports you to a sun-drenched meadow with just one spoonful - a creamy, dreamy ice cream that combines the soothing essence of chamomile with the golden sweetness of honey. This isn't just any ordinary ice cream; it's a gourmet experience that will revolutionize your dessert game and leave your taste buds dancing with delight. Prepare to embark on a culinary journey that transforms simple ingredients into a sophisticated, mouthwatering treat that's both elegant and comforting.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 1/4 cup dried chamomile flowers
- 1/2 cup sugar
- 1/4 teaspoon salt
- 4 egg yolks
Instructions
- In a medium saucepan, combine heavy cream, whole milk, dried chamomile flowers, and honey. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Remove from heat and let the chamomile steep for 15 minutes to infuse the flavors.
- While the cream mixture is steeping, prepare an ice bath by filling a large bowl with ice and cold water. Set a clean bowl on top of the ice bath with a fine-mesh strainer placed inside.
- In a separate mixing bowl, whisk together egg yolks, sugar, and salt until the mixture becomes pale and slightly thickened.
- Strain the chamomile-infused cream mixture to remove the flowers. Slowly temper the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Return the entire mixture to the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon or silicone spatula. Cook until the custard thickens and coats the back of the spoon, about 6-8 minutes.
- Pour the hot custard through the fine-mesh strainer into the bowl set in the ice bath. Stir occasionally to help cool the mixture quickly and prevent overcooking.
- Once the custard has cooled to room temperature, cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to chill completely.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container. Cover with plastic wrap or a lid and freeze for at least 2-3 hours to firm up before serving.
- Before serving, let the ice cream sit at room temperature for 3-5 minutes to soften slightly. Scoop and garnish with additional chamomile flowers or a drizzle of honey if desired.
Tips
- Use fresh, high-quality chamomile flowers for the most vibrant flavor. If using dried flowers, ensure they're from a reputable source.
- When steeping chamomile, be careful not to over-steep, as it can make the flavor bitter. 15 minutes is the sweet spot.
- Tempering eggs is crucial - add the hot cream mixture slowly and whisk constantly to prevent scrambling.
- An instant-read thermometer can help ensure your custard reaches the perfect consistency (around 170-175°F).
- For extra richness, you can replace some of the whole milk with additional heavy cream.
- If you don't have an ice cream maker, you can still make this recipe by freezing and stirring the mixture every 30 minutes to break up ice crystals.
- For a more intense honey flavor, try using a single-origin honey like lavender or wildflower honey.
- Allow the ice cream to soften for a few minutes before serving to achieve the perfect creamy texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 5g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 220mg
