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Sour Cream Chamomile Ice Cream

Thomas J. Story
Total time 4 hrs, 45 mins
Yield Serves 8 (makes 1 qt.) (serving size: 1/2 cup)
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).


  • 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

Nutrition 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

How to Make It

  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.

  4. *Grow your own, or try a farmers' market.

  5. Note: Nutritional analysis is per serving.

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