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!
Sour Cream Chamomile Ice Cream
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).
More From Sunset
4 Hours, 45 Minutes
- 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. 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.
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