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Chamomile-Caramel Sundaes with Stone Fruits

A bit of honey adds an unexpected floral note to rich caramel. Chamomile-infused heavy cream is the perfect garnish for this summer sundae.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: GENTL & HYERS

Source: Martha Stewart Living, July/August 2016


  • 1 cup heavy cream
  • 2 bags chamomile tea
  • 2 tablespoons confectioners' sugar
  • 2 pints vanilla ice cream
  • Honey-Caramel Sauce
  • 1 1/4 pounds assorted stone fruits, such as apricots, peaches, nectarines, and plums, pitted and cut into chunks (about 2 cups)
  • Crushed bee pollen (available at health-food stores), for serving (optional)
  • Unsprayed fresh chamomile flowers (available at farmers' markets), for serving (optional)


  1. Heat cream in a small pot over medium until just simmering. Remove from heat; add tea bags. Cover and let steep until fragrant, 20 minutes; remove and discard tea bags. Transfer chamomile cream to a medium bowl; let cool 15 minutes. Cover and refrigerate until cold, at least 1 hour and up to 2 days. Add sugar and whisk until stiff peaks form.

  2. Divide ice cream among 4 bowls. Drizzle with caramel sauce and top with fruits. Top with whipped chamomile cream, sprinkle with bee pollen and flowers, and serve.

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