Lunch: Sour Cream Chamomile Ice Cream

Brock Windsor, chef-owner of Stone Soup Inn in Vancouver Island's Cowichan Valley in B.C., uses fresh chamomile for a light, herbaceous note. If you have access to fresh chamomile, give it a try here. Or use dried chamomile tea, which imparts a more earth

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Sour Cream Chamomile Ice Cream

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

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
1 teaspoon lemon zest
1 1/2 cups sugar

Instructions

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.
Whisk together chamomile mixture, sour cream, salt, lemon zest, and sugar in a bowl until smooth.
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.
*Grow your own, or try a farmers' market.
Note: Nutritional analysis is per serving.

Add a review for Sour Cream Chamomile Ice Cream