This flavor is inspired by the fact that I get sick all the time. A cup of chamomile tea with lemon and honey hits the spot when I’m on the couch, under a blanket, binge watching The Crown.
I found dried chamomile flowers at our local home-brewing shop in Austin, but you might also find good stuff at your grocery’s bulk section, or a specialty tea shop.
For the honeycomb toffee, honestly, the recipe I googled the first time worked absolutely perfectly. I wouldn’t change a thing. It’s not something I would ever eat by itself. It’s too sweet and sticks to your teeth. And yet it works like magic in the ice cream base; the toffee absorbs liquid from the ice cream, keeping just the right amount of crunch while providing a sweet honey flavor.
- 2 cups whole milk (possibly needing 1/2 cup more)
- 1 cup (1 oz) dried chamomile flowers
- zest of 1 lemon
- 2 cups heavy cream
- 3/4 cup sugar
- 4 egg yolks
- 1/2 cup Honeycomb Toffee
- Heat the milk over medium heat until hot and steaming. Turn off the heat, and mix in the chamomile and lemon zest. Let steep for up to 1 hour. Try not to worry about how it looks like soggy cat food.
- Strain the milk twice through strainers. This is important, depending on how dusty your chamomile flowers were. You should have 1 cup of milk left (the chamomile soaks up a lot). If you don’t have 1 cup, either add more whole milk or discard some until you have 1 cup because you will need 1 cup of milk for the next step.
- Stir together the milk with cream and sugar until the sugar has dissolved. Gently whisk in the egg yolks, and heat the mixture on medium until the base comes to 75 degrees C.
- Churn your ice cream according to your ice cream maker’s instructions. When it has almost finished churning, add in small pieces of honeycomb. Place your ice cream in safe storage in the freezer for a few hours or overnight to solidify.
- Scoop and enjoy!