Honey Chamomile Frozen Custard

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   1. Place the cream and honey in a pot and bring to a simmer. (Do bot boil.)

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   2. Take the pot off the heat and add the chamomile. Cover and steep for 10-15 minutes.

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   3. Strain the loose flowers or remove the tea bags.

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   4. In a separate bowl, whisk the egg yolks.

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   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.

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   6. Remove from heat and immediately cool. Chill in the refrigerator overnight.

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   7. The next day, churn your cream mixture in an ice cream maker according to it's instructions.

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   8. Once it's churned, place in your freezer to harden up.

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   9. Serve topped with canned peaches.

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    Buen Provecho!

* Per serving · 4 servings · Values may vary.