Sour Cream Chamomile Ice Cream – a delicious recipe with fresh chamomile, sour cream, kosher salt, lemon zest, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat half-and-half to boiling in a small saucepan (if using tea bags). Add tea bags, remove from heat, and let steep 5 minutes. Press liquid from bags, discard them, and let liquid cool. For fresh chamomile, just stir it into cold half-and-half.
2
Whisk together chamomile mixture, sour cream, salt, lemon zest, and sugar in a bowl until smooth.
3
Freeze mixture in an ice cream maker according to manufacturer's directions until softly frozen, about 30 minutes. Transfer to a metal bowl, stir to distribute lemon zest, and freeze airtight until firm enough to scoop, at least 4 hours and as long as 1 week.
4
*Grow your own, or try a farmers' market.
5
Note: Nutritional analysis is per serving.
726
kcal
Calories
35
g
Fat
84
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup half-and-half, 5 chamomile tea bags or 3 tbsp. finely chopped fresh chamomile* leaves, 2 cups sour cream, Pinch of kosher salt, and more.
Yes, Sour Cream Chamomile Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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