Sour Cream Chamomile Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Brock Windsor, chef-owner of Stone Soup Inn in Vancouver Island's Cowichan Valley in B.C., uses fresh chamomile for a light, herbaceous note. If you have access to fresh chamomile, give it a try here. Or use dried chamomile tea, which imparts a more earthy flavor. Windsor also sprinkles grand-fir needles, a type of conifir, over the ice cream (a final touch that's entirely optional). Ingredients:
1 cup half-and-half |
5 chamomile tea bags or 3 tbsp. finely chopped fresh chamomile* leaves |
2 cups sour cream |
pinch of kosher salt |
1 teaspoon lemon zest |
1 1/2 cups sugar |
Directions:
1. Heat half-and-half to boiling in a small saucepan (if using tea bags). Add tea bags, remove from heat, and let steep 5 minutes. Press liquid from bags, discard them, and let liquid cool. For fresh chamomile, just stir it into cold half-and-half.
2. Whisk together chamomile mixture, sour cream, salt, lemon zest, and sugar in a bowl until smooth.
3. Freeze mixture in an ice cream maker according to manufacturer's directions until softly frozen, about 30 minutes. Transfer to a metal bowl, stir to distribute lemon zest, and freeze airtight until firm enough to scoop, at least 4 hours and as long as 1 week.
4. *Grow your own, or try a farmers' market.
5. Note: Nutritional analysis is per serving.
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