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