Sour Cream Chamomile Ice Cream

Sour Cream Chamomile Ice Cream Recipe
Thomas J. Story
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).


Serves 8 (makes 1 qt.) (serving size: 1/2 cup)
Total time: 4 Hours, 45 Minutes

Recipe from


Recipe Time

Total: 4 Hours, 45 Minutes

Nutritional Information

Calories 278
Caloriesfromfat 42 %
Protein 1.9 g
Fat 13 g
Satfat 7.7 g
Carbohydrate 41 g
Fiber 0.0 g
Sodium 65 mg
Cholesterol 36 mg


1 cup half-and-half
5 chamomile tea bags or 3 tbsp. finely chopped fresh chamomile* leaves
2 cups sour cream
Pinch of kosher salt
1 teaspoon lemon zest
1 1/2 cups sugar


1. 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.

2. Whisk together chamomile mixture, sour cream, salt, lemon zest, and sugar in a bowl until smooth.

3. 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.

Brock Windsor,

Stone Soup Inn in Vancouver Island's Cowichan Valley in B.C.,


April 2011
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