Ice Cream

Chamomile Honey Ice Cream

After a (way too long) hiatus due to my poor ice cream maker kicking the bucket, I’m back at it with a fancy new machine for a new year. I figured with all this churning I deserved a nicer ice cream maker, and I got a great Cuisinart machine that works beautifully. I’m so excited to be back to making ice cream, I can’t even say.

Being January though, I, like many others, am trying to watch what I eat all in the name of New Years Resolutions. So I figured I would try to come up with a recipe that has no refined sugar. It’s actually a bit of a challenge (especially since I don’t really want to go the Splenda route), but then another one of my resolutions is to be a little bit more fearless so here we go.


If you want to start your year off stress-free (who doesn’t?) this is a great recipe. It’s so relaxing. The flavours are just that of a nice warm cup of chamomile tea and honey. The honey I used came from the farmer’s market, it’s local and it’s AMAZING. This recipe does not call for any particular kind of honey though, whichever you fancy will be wonderful. Same for the tea. I used a lemon-chamomile blend, it’s got a slight citrus flavour but it’s predominantly chamomile. So go ahead – brew a cup, churn a batch and you’ll be so relaxed! And just a little touch healthier. Just a little.


Chamomile Honey Ice Cream
  1. 1.5 cups of heavy cream
  2. .5 cups of milk
  3. 1/4 cup honey
  4. 2 large egg yolks
  5. 4 teabags (or equivilant in loose leaf tea) chamomile tea
  1. 1) Combine the heavy cream and milk in a heavy bottom pan and heat on medium, watching carefully, until the mixture is just starting to bubble around the edges. This should take about 5 minutes
  2. 2) Add the tea and steep for about 15-20 minutes
  3. 3) Whisk the egg yolks in a bowl and set aside
  4. 4) Remove the teabags and heat, stirring occasionally, until hot but not simmering or boiling
  5. 5) Add the honey and stir in until dissolved
  6. 6) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
  7. 7) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
  8. 8) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
  9. 9) Remove from heat and allow to cool slightly
  10. 10) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
  11. 11) Churn according to your ice cream maker's directions and enjoy immediately for a soft-serve ice cream or return to your storage container and freeze for a harder more store-bought consistency!
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