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).
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.
Whisk together chamomile mixture, sour cream, salt, lemon zest, and sugar in a bowl until smooth.
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.
*Grow your own, or try a farmers' market.
Note: Nutritional analysis is per serving.
Stone Soup Inn in Vancouver Island's Cowichan Valley in B.C.
Tasty. I followed the recipe, using fresh chamomile leaves, but I guess I did not read the recipe correctly and churned the ice cream with the lemon zest mixed in. For most ice creams I make, it suggests to chill the "batter" for at least an hour. I did not do this in this case and think I should have done it in retrospect. However, it froze enough to put in the freezer and call it done, although it is quite soft. The ice cream is a bit heavy (would prefer a little lighter), but it has a very gentle taste to it. Would make again if I ran across more chamomile leaves!