It’s during these frigid cold months that I get so excited to enjoy the fruits of my labor. A frozen custard using chamomile I grew in my garden and dried at home topped with canned peaches I preserved last year. This is a special treat that infuses the herbal flavors of chamomile with sweet honey and enriched by using fresh raw cream and farm fresh eggs from my backyard.
1. Place the cream and honey in a pot and bring to a simmer. (Do bot boil.)
2. Take the pot off the heat and add the chamomile. Cover and steep for 10-15 minutes.
3. Strain the loose flowers or remove the tea bags.
4. In a separate bowl, whisk the egg yolks.
5. Bring the cream and honey back to a simmer and add the yolks constantly, stirring over low heat until the mixture thickens and coats the back of a spoon.
6. Remove from heat and immediately cool. Chill in the refrigerator overnight.
7. The next day, churn your cream mixture in an ice cream maker according to it’s instructions.
8. Once it’s churned, place in your freezer to harden up.
9. Serve topped with canned peaches.
Buen Provecho!
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This has a very elegant taste, and is super creamy. However, the flavor is a little too delicate for my preference. I’m going to try it with fresh peaches and see how that works out next time.
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