For the ice cream

1. 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.
2. 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.
3. 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.
4. 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.

For the strawberries

1. Hull and halve the strawberries into a large bowl. Toss with the sugar, vanilla bean seeds, and lemon zest. Cover and macerate overnight in the refrigerator.

For the cobbler

1. Heat the oven to 375°F. Strain the strawberry juices into a wide saucepan and bring to a simmer over medium heat. Simmer until reduced to the consistency of maple syrup, about 10 minutes. Sift and whisk the flour into the juices until fully incorporated. Turn off the heat, add the lemon juice and salt. Fold through the strawberries and transfer to a 9-inch pie dish.
2. Rub the butter into the flour until the mixture resembles coarse, clumped crumbs — worked a little further than pie crust. Add the baking powder, baking soda, and salt and toss to combine. Stash the bowl in the freezer while you whip the cream.
3. Whip the cream with the egg yolk and sugar to stiff peaks. Fold the whipped cream into the chilled butter-flour mixture with a spatula until just combined — don’t overwork it.
4. Drop the biscuit batter onto the strawberries by large spoonfuls, leaving generous gaps between dollops for the juices to bubble up. Place one or two near the edge to shore in the fruit. Brush the tops with cream and sprinkle with sugar. Set on a baking sheet and bake for 55–60 minutes, until the biscuits are deep golden and a skewer comes out clean.
5. Spoon into bowls while still warm and top generously with chamomile ice cream.