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