Cleo’s Chamomile Ice Cream

Whisk together your non-fat milk powder & sugar in a bowl and set aside. In a small saucepan, add cream, milk, and honey. Cook, whisking slowly on medium heat. Keep an eye on it, you don’t want your dairy to scorch. Let it come to a rolling boil.

Pour in your non-fat milk powder & sugar mixture, whisking to prevent clumps. Turn your heat down to a low simmer and cook for 3-4 minutes and whisk to prevent scorching.

After 3-4 minutes, turn off the heat and add your chamomile flowers. Stir to make sure the flowers are submerged. Steep your flowers in the cream mixture for 5-10 minutes.

Strain your ice cream mix into a shallow bowl & place in an ice bath (if it’s winter time in Bethlehem, put it outside in a pile of snow!) Stir every once in a while, until your mixture cools down (about 50 degrees or below). Once your mixture is cooled down, cover it and let it sit in your fridge overnight to develop a deeper flavor.

Churn your ice cream! Follow your ice cream makers instructions.
If you’re adding honeycomb candy. Crush the candy into small bits while the ice cream is churning. Once it’s finished churning, use a spatula to scrape ice cream into your freezer container and fold in the honeycomb bits.

Place your ice cream in the back of your freezer with an airtight lid and let freeze for 3-5 hours (depending on your freezer, or you can enjoy it right out of the machine like soft serve).