Strawberry Chamomile Ice Cream

by autumn on May 31, 2011

I imagine that I won’t have to argue too hard to convince you of the medicinal properties of ice cream. I found myself wanting nothing more than rhubarb sorbet for lunch the other day and realized that it’s actually beginning to feel like summer.

Ice cream will cure what ails you. This ice cream is no exception. In fact, it takes the concept of medicinal ice cream to a whole new level. This is a pretty basic homemade strawberry ice cream recipe, except before whipping it up—and I do mean that, it’s quite easy—I infused the heavy cream with fresh chamomile flowers. (In an effort to keep it fresh I stuck the chamomile in a jar of water. It was too tall for the fridge, but made a lovely, functional bouquet for the table.)

And actually, now that I’ve gone ahead and claimed that this is more or less just a good old strawberry ice cream recipe, I have to tell you that it’s sugar-free. No, I haven’t gone and ruined my ice cream with Splenda, it’s sweetened with honey. The strawberries and chamomile have honey in common; it’s a flavor they both like.

I’ve talked before about how I like to use tapioca starch to thicken ice cream–because it’s cheaper than eggs and I like the taste and texture it produces (It’s the Jeni’s method!). Except for the starch, this ice cream is made entirely from greenmarket ingredients, which is another reason why honey found its way into the mix. The result is a strawberry ice cream that’s just a little grown up, but still strawberry-ice-cream-enough to run down your arm.

 

Strawberry Chamomile Ice Cream

Ingredients

  • 1 1/2 cups heavy cream
  • 1 lb strawberries, washed and stems removed
  • 1/2 cup honey
  • 1/2 cup fresh chamomile flowers, washed and patted dry
  • 2 T tapioca starch

Cooking Directions

  1. In a large pot, heat the cream over medium heat. Remove from heat as soon as it begins to steam. Stir in the chamomile flowers and let steep for 30-40 minutes.
  2. Strain out the chamomile flowers using a mesh sieve, pressing the flowers to extract as much liquid as possible.
  3. Place the infused cream in a blender with the honey and strawberries and carefully blend until smooth.
  4. Return the mixture to the pot over medium heat, reserving a few tablespoons of liquid in a small bowl.
  5. Combine the reserved liquid with the tapioca starch and stir until smooth to create a slurry. When the liquid in the pot begins to produce steam again, slowly pour in the slurry, stirring briskly. The mixture should thicken almost immediately.
  6. Remove from heat and refrigerate until completely cool.
  7. Process in an ice cream maker, according to the manufacturer's instructions.


{ 1 comment… read it below or add one }

1 Melanie June 5, 2011 at 2:04 pm

medicinal qualities of ice cream…you are hilarious and I like the way you think!! You’ve got me onto something…herbs and ice cream, love it!! thanks!

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