Chamomile ice cream
The ice cream that I present to you here simply delighted me. I tried to make chamomile liqueur, not original, like the one from the Italian province of Piedmont from Lango, but still a liqueur that is the basis and soul of this ice cream. The famous Roman ice cream parlor San Crispino, which creates, produces and sells only ice cream, has introduced this taste for a long time, respecting the global trend of integrating medicinal and edible herbs into the diet. I dedicate the recipe to Tracy.
- For chamomile liqueur, soak the beaten chamomile in brandy and keep it in the sun for at least 40 days. Strain through thick gauze into clean bottles. Use as desired and needed.
- Beat the egg yolks with the sugar.
- Bring the milk to a boil, then pour it over the filter bags and leave it to act for 7 minutes.
- Divide the milk and leave one half in the refrigerator to cool well.
- In the other half, add the beaten egg yolks and steam the mixture, ¸10-15 minutes, until it starts to thicken. (eggs must not clump, it is then overcooked).
- Add honey to the eggs and leave to cool.
- Beat the whipped cream tightly and mix with that cold milk from the fridge.
- Lightly combine both mixtures, mix well and place in the refrigerator to cool.
- Stir at least 2-3 times before transferring the ice cream to a plastic container and freeze. While it is freezing, open the freezer every hour and stir the mixture so that there are no ice crystals.
I saw the recipe in one of last year's May issues of "Tene". A similar one was published by Performita. However, I changed the quantities and ingredients to my taste, this is especially true of the amount of honey, which is drastically reduced, because its taste, no matter how mild, takes over the delicate taste of chamomile liqueur….