Fresh chamomile flowers are used to infuse the custard base for this rich frozen dessert. Serve with Buckwheat Cookies.

Martha Stewart Living, May 2013


Credit: Richard Banks

Recipe Summary

30 mins
1 hr 30 mins
Makes 2 1/2 quarts


Ingredient Checklist


Instructions Checklist
  • Combine milk and cream in a heavy-bottomed medium saucepan and bring to a boil over medium-high heat. Remove from heat and stir in chamomile. Cover mixture and let stand 10 minutes. Meanwhile, whisk together yolks, sugar, and salt in a large bowl until thoroughly combined.

  • Uncover milk mixture and bring to a bare simmer over medium-high heat. Remove from heat and gradually pour 1 cup milk mixture into yolk mixture, whisking constantly. Add remaining milk mixture all at once, whisking until just combined. Let stand until slightly thickened, about 10 minutes. Pour through a fine sieve into a bowl set in a larger bowl of ice water. Stir in honey and let stand, stirring occasionally, until cold, about 15 minutes.

  • Process mixture in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and store in freezer up to 1 week.