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Sour Cream Chamomile Ice Cream





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



Total Time
4 hrs 45 mins

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).

su-Sour Cream Chamomile Ice Cream




Thomas J. Story
 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
Step 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.

Step 2
2

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

Step 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.

Step 4
4

*Grow your own, or try a farmers' market.

Step 5
5

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories278
% Daily Value *
Total Fat 13g17%

Saturated Fat 7.7g39%
Cholesterol 36mg12%
Sodium 65mg3%
Total Carbohydrate 41g15%

Dietary Fiber 0.0g0%
Protein 1.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.