To continue with the herbal/floral theme from last week, this Sunday, we’ve got Chamomile Honey-Lemon Ice Cream. We’ve been having quite a steady supply of fresh chamomile at the local market, and those bouquets fill the house with the most calming, quiet aroma, which I usually associate with bedtime and all things peaceful, due to the herb’s well-studied chill-out properties. I’ve had a note to make chamomile ice cream ever since I made chamomile sorbet years ago, which was essentially frozen chamomile tea and honey – sounds so simple, but its refreshing flavor left quite an impression for all these years.
Chamomile, honey and lemon are flavors that seem to have been made for one another. In this ice cream, they unite into a subtle taste that I can only describe as soothing, steadying and balancing. There’s that unmistakably floral quality from the chamomile, sweetness from the honey, a sour citrus note from the lemon, all combined in a cooling and smooth ice cream. Read on for the recipe and some weekend links, and have a chill Sunday :)
Is sugar really bad for you? – starting in 2018, nutrition labels on packaged foods will have to list the amount of added sugars in addition to total sugars, and this article answers some important questions in regards to that. Obviously, we love sweets, so – everything in moderation :)
Aloe Vera – summer beauty food
The Voyageur – a favorite, dreamy online travel journal
All You Need, You Already Have – an inspiring post on Zen Habits
Kid Friendly Herbs – to go with the theme of this post, a round up of herbs that are ok to give to children
Sarah Britton interview – “It was about three years before I got a comment from someone whose last name wasn’t mine.”
Blog love – we are in complete awe of The Artful Desperado’s food photography, green caesar non-alcoholic cocktail, soft meringue s’mores with blood orange, roasted artichoke and cauliflower with creamy harissa dip.
- Combine coconut milk and chamomile in a medium saucepan. Bring to a gentle simmer, preferably on a double boiler, or over regular heat. Simmer for 15 minutes. Remove from heat, cover and let infuse and cool to room temperature.
- Strain chamomile milk. In a blender, combine milk with 2 tablespoons honey, lemon juice and arrowroot. Blend until smooth. Chill the mixture well in the refrigerator, preferably overnight.
- Process mixture in an ice cream machine for 20 minutes or according to the manufacturer's instructions. Spoon ice cream into a container in layers, drizzling the remaining honey between the layers. Serve immediately as soft serve or place in the freezer to harden further for at least 4 hours. Remove from freezer 10-15 minutes before serving. Garnish with lemon zest and more honey when serving.