Cookies & IceCream

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Sour Cream Chamomile Ice Cream

Difficulty:Easy

Ingredients

  • ■   8 oz Australian Crystallized Ginger

Description

Ingredients • 1 cup half-and-half • 3 tbsp. finely chopped Chamomile Leaves • 2 cups sour cream • Pinch of Sale di Cervia Sea Salt • 1 teaspoon lemon zest • 1 1/2 cups Caster Superfine Sugar • Nuts About Granola, Australian Crystallized Ginger, fresh fruit for topping (optional) Preparation 1. Heat half-and-half to boiling in a small saucepan (if using tea bags). Add Chamomile Leaves, remove from heat, and let steep 5 minutes. Let liquid cool. 2. Whisk together Chamomile Leaves mixture, sour cream, Sale di Cervia Sea Salt, lemon zest, and Caster 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. 4. Top with Nuts about Granola, fresh fruit or chopped Australian Crystallized Ginger, as desired. Recipe adapted from www.myrecipes.com Photo courtesy of www.topoftheapple.com

  • 1. 1. Heat half-and-half to boiling in a small saucepan (if using tea bags).
  • 2. Add Chamomile Leaves, remove from heat, and let steep 5 minutes. Let liquid cool.
  • 3. 2. Whisk together Chamomile Leaves mixture, sour cream, Sale di Cervia Sea Salt, lemon zest, and Caster Sugar in a bowl until smooth.
  • 4. 3. Freeze mixture in an ice cream maker according to manufacturer's directions until softly frozen, about 30 minutes.
  • 5. Transfer to a metal bowl, stir to distribute lemon zest, and freeze airtight until firm enough to scoop, at least 4 hours.
  • 6. 4. Top with Nuts about Granola, fresh fruit or chopped Australian Crystallized Ginger, as desired.
  • 7. Recipe adapted from www.myrecipes.com
  • 8. Photo courtesy of www.topoftheapple.com

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