Sour Cream Chamomile Ice Cream

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).

This recipe goes with Rhubarb Upside-Down Cake with Rosemary Caramel Sauce

Yield: Serves 8 (makes 1 qt.) (serving size: 1/2 cup)
Recipe from Sunset

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Recipe Time

Total: 4 Hours, 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 42%
  • Protein: 1.9g
  • Fat: 13g
  • Saturated fat: 7.7g
  • Carbohydrate: 41g
  • Fiber: 0.0g
  • Sodium: 65mg
  • Cholesterol: 36mg


  • 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. 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. 2. Whisk together chamomile mixture, sour cream, salt, lemon zest, and sugar in a bowl until smooth.
  3. 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.
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