Chamomile and Honey Ice Cream

Photo: Richard Banks
Prep Time:
30 mins
Total Time:
1 hrs 30 mins
Makes 2 1/2 quarts

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


  • 2 ½ cups whole milk

  • 1 ½ cups heavy cream

  • ¾ cup lightly packed unsprayed chamomile flowers, picked over, gently submerged in water, and drained on paper towels

  • 9 large egg yolks, room temperature

  • ½ cup sugar

  • Pinch of coarse salt

  • ½ cup plus 2 tablespoons clover honey


  1. 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.

  2. 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.

  3. 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.

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