Description
Indulge in the soothing embrace of homemade chamomile honey ice cream. This recipe features a delicate floral chamomile infusion, the sweetness of honey, and a bright, aromatic lift from lemon zest and cardamom. It’s a comforting and subtly complex dessert, perfect for a relaxing evening.
Equipment:
- Medium saucepan
- Whisk
- Fine-mesh sieve or cheesecloth
- Ice cream maker
- Airtight container
Ingredients
Units
Scale
Chamomile Infused Cream:
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup dried chamomile flowers (or 6 chamomile tea bags) Ice Cream Base:
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup honey (mild flavored, like clover or wildflower)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, finely grated
- 1/4 teaspoon ground cardamom
Optional Honeycomb Candy (for swirl-in):
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons water
- 1/2 teaspoon baking soda
Instructions
Get Started:
- Pour heavy cream and milk into a medium saucepan.
- Add chamomile flowers (or tea bags).
- Heat over medium heat until steaming, but do not boil.
- Remove from heat.
- Let chamomile steep in the cream mixture for 30 minutes. This infuses the cream.
Make Honeycomb Candy (Optional):
- Line a small baking sheet with parchment paper.
- Combine sugar, honey, and water in a saucepan.
- Cook over medium heat, stirring until sugar dissolves.
- Increase heat to medium-high.
- Boil without stirring until mixture is amber in color and reaches 300°F (hard-crack stage). Use a candy thermometer if you have one.
- Quickly remove from heat.
- Immediately whisk in baking soda. Mixture will foam up.
- Pour onto prepared baking sheet.
- Let honeycomb cool completely and harden.
- Break into small, irregular pieces. Set aside.
Prepare Ice Cream Base:
- Strain chamomile cream mixture through a fine-mesh sieve or cheesecloth into a clean bowl. Discard solids.
- In a separate medium bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened.
- Slowly drizzle warm chamomile cream into egg yolk mixture while whisking constantly. This tempers the eggs.
- Pour mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly with a spatula or wooden spoon.
- Continue to cook until mixture thickens slightly and coats the back of a spoon. Do not boil. This takes about 5-7 minutes.
- Remove from heat.
- Stir in honey, vanilla extract, lemon zest, and cardamom.
- Pour ice cream base into a bowl.
- Cover with plastic wrap, pressing plastic directly onto the surface to prevent skin from forming.
- Chill in refrigerator for at least 4 hours, or preferably overnight. The base needs to be cold.
Churn and Freeze:
- Pour chilled ice cream base into your ice cream maker.
- Churn according to manufacturer’s instructions.
- In the last few minutes of churning, gently fold in honeycomb pieces, if using.
- Transfer ice cream to an airtight container.
- Freeze for at least 2-3 hours to fully harden.
Serve:
- Scoop and serve chilled chamomile honey ice cream.
- Garnish with extra honeycomb pieces or a sprinkle of lemon zest, if desired.
Notes
This recipe stands out because of the addition of lemon zest and cardamom. Most chamomile honey ice cream recipes focus solely on the floral and sweet combination. The lemon zest offers a bright, citrusy top note that cuts through the richness of the cream and honey. Cardamom adds a warm, aromatic spice that complements both the chamomile and lemon, creating a more complex and intriguing flavor profile. It elevates the ice cream beyond a simple chamomile and honey dessert.
- You can use either dried chamomile flowers or tea bags. If using tea bags, ensure they contain only chamomile and no other flavorings. Loose flowers often provide a more potent chamomile flavor.
- A mild-flavored honey like clover or wildflower works best. Stronger honeys like buckwheat might overpower the delicate chamomile. Mānuka honey would also be delicious, lending a unique depth.
- Making honeycomb candy is optional but highly recommended for added texture and visual appeal. Be careful when making honeycomb as the sugar mixture gets very hot.
- For a plant-based version, substitute heavy cream and milk with full-fat coconut milk and cashew cream. Use maple syrup or agave in place of honey for a vegan option, though the honey flavor will be missed. Consider adding a touch of almond extract to complement the plant-based milk.
- Store chamomile honey ice cream in an airtight container in the freezer for up to 2 weeks. Homemade ice cream is best enjoyed within this time frame for optimal texture and flavor.
- Serve this ice cream on its own, or pair it with fresh fruit like peaches or berries. It’s also lovely alongside a slice of warm pie or crumble.
Nutrition
- Serving Size: 1 serving
- Calories: 250 calories
- Sugar: ~25 grams
- Sodium: ~50 mg
- Fat: ~15 grams
- Saturated Fat: ~9 grams
- Unsaturated Fat: ~5 grams
- Trans Fat: ~Less than 0.5 grams
- Carbohydrates: ~28 grams
- Fiber: ~Less than 1 gram
- Protein: ~4 grams
- Cholesterol: ~100 mg