Summary: This recipe is a ripoff of part of a dessert I had at Celsius Restaurant. Chamomile ice cream doesn’t sound exciting but the floral qualities make apple crumble or peach cobbler really pop! This is the perfect winter ice cream to match baked goodies. I trialled this on 10 people, 7 of whom hate chamomile and all 10 LOVED it. I strongly recommend giving it a go before judging this ice cream, you will be surprised.
Ingredients
- 3/4 cup castor sugar
- 1 cup full cream milk
- 2 cups cream
- 10 camomile tea bags
- 1/4 tsp vanilla
Instructions
- Add the milk and sugar to a small saucepan. Stir constantly till sugar dissolved and milk is almost boiling and turn off heat. Add the tea bags and set aside to steep for 30 mins.
- Squeeze out the tea bags and discard. If any tea bags break just strain the milk. Stir the cream and vanilla into the milk mix and chill until very cold.
- Pour into an ice cream maker and process to manufactures directions. If you don’t have an ice cream maker, click here.
- Store in an airtight container in the freezer for 2-4mths
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