Chamomile Ice Cream
Give this recipe a shot. You won't regret it. It's creamy, a little honey-sweet, and simply, well, delicious.
Find the recipe and more on my food blog, Bake Five
I wish you all a pleasant week ahead, with ice cream to taper the summer's heat.
<3 Hannah
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.