Other than being the ideal infusion before a good night’s sleep, chamomile is widely used for its anti-inflammatory and antimicrobial activity, while some studies also claim that chamomile extracts have anticancer effects.
Ingredients:
2 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup lightly packed unsprayed chamomile flowers, picked over, gently submerged in water, and drained on paper towels
9 large egg yolks, room temperature
1/2 cup sugar
1/2 cup plus 2 tablespoons clover honey
pinch of coarse salt
Method:
1. Combine milk and cream in a heavy-bottomed medium saucepan and bring to a boil over medium-high heat. Remove from heat and stir in chamomile. Cover mixture and let stand 10 minutes. Meanwhile, whisk together yolks, sugar, and salt in a large bowl until thoroughly combined.
2. Uncover milk mixture and bring to a bare simmer over medium-high heat. Remove from heat and gradually pour 1 cup milk mixture into yolk mixture, whisking constantly. Add remaining milk mixture all at once, whisking until just combined. Let stand until slightly thickened, about 10 minutes. Pour through a fine sieve into a bowl set in a larger bowl of ice water. Stir in honey and let stand, stirring occasionally, until cold, about 15 minutes.
3. Process mixture in an ice cream maker. Serve immediately or transfer to an airtight container and store in freezer up to 1 week.