Homemade Chamomile Ice Cream with Honeycomb Pieces

Homemade chamomile ice cream with honeycomb pieces is a delightful treat that combines the calming essence of chamomile with the sweet crunch of honeycomb. This unique flavor profile offers a sophisticated twist on traditional ice cream, perfect for those looking to elevate their dessert game.

Chamomile, known for its soothing properties and gentle floral notes, is an excellent choice for creating a refreshing and relaxing ice cream. The infusion of chamomile flowers into the cream base results in a subtle, aromatic flavor that is both calming and inviting. When paired with the crunchy, golden nuggets of honeycomb, the result is an extraordinary sensory experience.

The process of making chamomile ice cream at home allows for complete control over the ingredients, ensuring a high-quality, natural dessert. By using dried chamomile flowers and homemade honeycomb, you can avoid the artificial additives and preservatives often found in store-bought ice creams. This homemade approach not only enhances the flavour but also provides a healthier alternative for you and your family.

Incorporating honeycomb pieces into the ice cream adds a delightful texture and a burst of sweetness. Honeycomb, with its chewy, caramel-like crunch, perfectly complements the smooth and creamy chamomile ice cream. The combination of these two elements creates a harmonious balance of flavours and textures, making each bite a luxurious indulgence!

Whether you're hosting a dinner party or simply treating yourself, chamomile ice cream with honeycomb pieces is sure to impress. Its elegant flavor and artisanal quality make it a standout dessert that is both delicious and memorable. Embrace the art of homemade ice cream and discover the joy of creating a dessert that is as unique as it is delightful. Enjoy the soothing, sweet symphony of chamomile and honeycomb in every spoonful.

This ice cream also makes the perfect special gift for Father’s Day, offering a heartfelt and unique way to show appreciation.


INGREDIENTS 

Honeycomb

• 1½ cup granulated sugar
• ¼ cup + 2 tablespoons water
• 3 tablespoons honey
• 3 tablespoons light corn syrup
• ¼ teaspoon kosher salt
• 1 tablespoon baking soda, sifted
  

Ice cream

• ½ a 397g can sweetened condensed milk
• 600ml pot double cream
• 1 tsp vanilla extract
• 1 tablespoon honey
• 1 teaspoon lemon zest
• ⅓ cup dried chamomile
• 1 cup honeycomb pieces, recipe above
  

Line a small baking sheet with parchment paper. Combine the sugar, water, honey, corn syrup, and salt in a medium heavy saucepan, stirring just to combine.

Bring it to a boil over medium high heat and cook, without stirring, until it reads 296°F on a candy thermometer.

Remove the saucepan from heat and quickly but carefully stir in the baking soda (the sugar will bubble up rapidly).



Pour the bubbling sugar onto the lined baking sheet and let set completely while you make the ice cream, about an hour.


When it's completely cool, break honeycomb into pieces no larger than ½-inch. The honeycomb will keep in a plastic bag for a few days.

Ice cream


Add the cream to a saucepan with the chamomile flowers and heat on low to infuse the cream. You can also use chamomile tea bags if you don't have access to dried chamomile flowers. Allow the cream to cool completely then strain through a nut milk bag or cheese cloth. 


Put the condensed milk, cream, raw Manuka honey and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin.


Add in your honey comb pieces and mix through the ice cream mixture then crumble some extra bits as a topping. (Optional - swirl in ripples of honey through the mixture)

Cover with cling film and freeze until solid. Then it's ready to serve!