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Sour Cream Chamomile Ice Cream





Yields
Serves 8 (makes 1 qt.) (serving size: 1/2 cup)



Total Time
4 hrs 45 mins

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).

 

This recipe, and others like it, can be found in the article “29 Ice Cream and Frozen Dessert Ideas to Keep You Cool All Summer Long.”

su-Sour Cream Chamomile Ice Cream




Thomas J. Story
 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
Step 1
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.

Step 2
2

Whisk together chamomile mixture, sour cream, salt, lemon zest, and sugar in a bowl until smooth.

Step 3
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.

Step 4
4

*Grow your own, or try a farmers' market.

Step 5
5

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories278
% Daily Value *
Total Fat 13g17%

Saturated Fat 7.7g39%
Cholesterol 36mg12%
Sodium 65mg3%
Total Carbohydrate 41g15%

Dietary Fiber 0.0g0%
Protein 1.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.