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).

Brock Windsor
This Story Originally Appeared On sunset.com

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Recipe Summary

total:
4 hrs 45 mins
Yield:
Serves 8 (makes 1 qt.) (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Source

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

Nutrition Facts

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