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Issue Seven / Entertaining Ideas,Recipes

Recipe: Goat Town’s Chamomile Ice Cream

Recipe by Goat Town Photographs by Alan Gastelum

We asked the East Village spot Goat Town to come up with an ice cream recipe, but we never imagined Chamomile Ice Cream.  

1 cup (12 ounces) honey
2 tablespoons dried chamomile flowers
4 cups (32 ounces) heavy cream
4 cups (32 ounces) whole milk
1/4 cup (1.2 ounces) dry milk powder

Stir the honey and chamomile together in a large saucepan and cook over medium-high heat, stirring occasionally, until the mixture begins to bubble. Reduce the heat to medium and cook for three minutes.

Wrap a damp towel around the base of a large bowl to steady it on a work surface. Pour the cream into the bowl, then pour the honey into the cream in a slow steady stream. Return the mixture to the saucepan and stir in the milk. Cook the mixture over low heat just until it begins to simmer.

In a small bowl, stir the milk power and 1 cup of the heated cream mixture until completely dissolved. Add the mixture to the saucepan, stirring to combine. Strain the mixture back into the bowl through a fine-mesh sieve (discard the solids) and cool to room temperature. Cover the bowl with plastic wrap and refrigerate until completely chilled, at least two hours.

Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer it to a 1-quart-/950-milliliter-capacity control (or two 1-pint.465-milliliter-capacity containers) and freeze until set, 1 to 2 hours. Serve.

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