Sour Cream Chamomile Ice Cream

Name: Sour Cream Chamomile Ice Cream
Total time: 4 h 45 min
Yield: Serves 8 (makes 1 qt.) (serving size: 1/2 cup)
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 ½ cups sugar

2 Ratings
2 Reviews

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).

By Brock Windsor

This Story Originally Appeared On sunset.com

Gallery

Credit: Thomas J. Story

Recipe Summary test

total:

4 hrs 45 mins

Yield:

Serves 8 (makes 1 qt.) (serving size: 1/2 cup)

Nutrition Info

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 ½ cups sugar

Directions

Step 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.

Advertisement
Step 2
Whisk together chamomile mixture, sour cream, salt, lemon zest, and sugar in a bowl until smooth.
Step 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.
Step 4
*Grow your own, or try a farmers' market.
Step 5
Note: Nutritional analysis is per serving.

Source

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

Nutrition Facts

Per Serving:

278 calories; calories from fat 42%; protein 1.9g; fat 13g; saturated fat 7.7g; carbohydrates 41g; sodium 65mg; cholesterol 36mg.

Sort by: Newest

Newest Oldest

JennySmith

06/08/2011

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!

saltflats

04/23/2011

This recipe is terrific! I made it recently and just loved it. Very easy to make and rich, cool taste! Thank you for this recipe.

Back to Sour Cream Chamomile Ice Cream

All Reviews for Sour Cream Chamomile Ice Cream

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Sour Cream Chamomile Ice Cream

Gallery

Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews (2)

All Reviews for Sour Cream Chamomile Ice Cream

Account

Sour Cream Chamomile Ice Cream

Gallery

Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews (2)

All Reviews for Sour Cream Chamomile Ice Cream