Come summer, there’s almost always a batch of ice cream churning in my kitchen. This one begins with a soft, custardy base that takes beautifully to whatever bloom or herb is in season. Chamomile is one of the gentlest places to start, honeyed and softly floral, the kind of flavor that quiets everything down a little. From there, lavender, lemon verbena, earl grey, fig leaves, or a handful of basil from the garden. I love it most scooped over a bubbling berry cobbler, crisp, or crumble.
Ingredients
Heavy cream & whole milk. Steeped together with the chamomile, then whisked with the yolks into a soft custard.
Granulated sugar. Sweetens the base and keeps the texture soft once frozen.
Salt. A small pinch to round out the chamomile.
Dried chamomile flowers. Loose flowers steep beautifully here, but tea bags work too.
Egg yolks. Give the ice cream its richness and soft, creamy set.
Vanilla extract. Stirred in at the end, off the heat.
Notes
Play around with your favorite teas, florals, and garden herbs.
- Earl grey, lavender, and fig leaves steep beautifully in the warm milk and cream, covered, for 30–45 minutes.
- Delicate herbs like lemon verbena, rose geranium, and basil keep their freshness with a cold infusion overnight — steep them in the cream before warming.
- A good starting ratio is about 4 tablespoons dried flowers or 2 tablespoons loose tea for this amount of dairy.
- Measure the strained liquid and top off with fresh milk to bring it back to the original volume.
Chamomile Ice Cream
Ingredients
1 cup (240ml) whole milk
2 cups (480ml) heavy cream
3/4 cup (150g) granulated sugar
Pinch of salt
4 tablespoons dried chamomile flowers (or 6 chamomile tea bags)
5 egg yolks
1 teaspoon vanilla extract
Instructions
- Pour the milk, cream, and salt into a deep saucepan. Bring to a gentle simmer over medium-low heat, then remove from the heat. Add the chamomile, cover, and steep for 30–45 minutes. Strain through a fine-mesh sieve, pressing gently, and discard the chamomile. Add fresh milk if needed to return to the original volume.
- Rewarm the infused milk and cream to a simmer. Meanwhile, whisk the yolks and sugar in a bowl until pale. Slowly pour a little of the hot dairy into the yolks, whisking constantly to temper, then pour it all back into the saucepan.
- Cook over medium-low heat, stirring constantly and scraping the bottom, until the custard thickens enough to coat the back of a spoon (170°F). Remove from the heat, pour through a fine-mesh sieve into a bowl, and stir in the vanilla.
- Cover the surface and chill until completely cold, at least 8 hours or preferably overnight. Churn according to your machine’s instructions. Freeze until firm.
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