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).

Yield:

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

Recipe from

Sunset

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

Ingredients

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

Preparation

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.,

Sunset

April 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note