Chamomile Ice Cream
  • 3 Cups plus 3 tablespoons whole milk, divided
  • 3 Tablespoons cornstarch
  • 5 Tablespoons (2½ ounces) cream cheese cut into cubes
  • 1 3/4 Cups heavy cream
  • 3/4 Cup sugar
  • 5 Tablespoons honey
  • 1/4 Tsp. kosher salt
  • 1/3 Cup dried chamomile
  • 1 1/2 Teaspoons vanilla extract
  • 1 Tbsp. vodka, optional
Blackberry Swirl
  • 1/3 Cup sugar
  • 1 Tbsp. cornstarch
  • 2 Packages (6 ounces each) Driscoll's Blackberries
  • 1 Tbsp. fresh lemon juice
  1. PRE-FREEZE ice cream maker bowl according to manufacturer’s instructions.

    CHILL a metal loaf pan in freezer until needed.
Blackberry Sauce
  1. WHISK TOGETHER sugar and cornstarch in a small bowl.
    SET ASIDE cornstarch mixture.
    PLACE blackberries into a small saucepan.
    ADD lemon juice.

    ADD cornstarch mixture.

    STIR to combine ingredients.
  2. COOK blackberry mixture over medium-low heat WHILE STIRRING occasionally until blackberries have broken down and sauce is thick and bubbly, about 10-12 minutes.
    ALLOW blackberry mixture to cool slightly.

    TRANSFER blackberry mixture a blender or food processor.

    PUREE blackberry mixture until smooth. 

    PRESS blackberry sauce through a fine mesh sieve and DISCARD seeds.
    CHILL blackberry sauce in refrigerator until needed.
Chamomile Ice Cream
  1. WHISK 3 tablespoons milk with cornstarch in a small bowl until smooth.

    SET ASIDE cornstarch mixture.

    PLACE cream cheese in a medium bowl.
    SET ASIDE cream cheese.
    PLACE remaining 3 cups milk into a medium saucepan.
    ADD cream.
    ADD sugar.
    ADD honey.
    ADD salt.

    BOIL milk mixture over medium-high heat for 2-3 minutes WHILE STIRRING constantly.

    REMOVE milk mixture from heat.
  2. STIR IN dried chamomile.

    COVER milk mixture with lid.
    ALLOW milk mixture to steep for 20 minutes.
    STRAIN infused milk mixture through a fine mesh strainer lined with a cheesecloth and SQUEEZE cheesecloth firmly to recover all the liquid.
    RETURN infused milk mixture to saucepan.
    WHISK cornstarch slurry again until smooth.

    WHISK cornstarch slurry into infused milk mixture.
    COOK infused milk mixture over medium-high heat WHILE STIRRING constantly until mixture lightly coats the back of a wooden spoon, about 1-2 minutes.
    REMOVE infused milk mixture from heat.

    POUR ⅓ cup infused milk mixture over cream cheese.

    STIR cream cheese mixture until smooth.
    POUR cream cheese mixture back into saucepan.
    WHISK ice cream base until completely smooth.
    STIR IN vanilla.
    STIR IN vodka, if using.
  3. NOTE: Adding a small amount of vodka creates a slightly softer ice cream that’s easier to scoop. Vodka is undetectable in finished ice cream.
    CHILL ice cream base over ice bath for 30 minutes or CHILL in refrigerator 2-4 hours.
    POUR ice cream base into bowl of ice cream maker.
    CHURN ice cream until frozen according to manufacturer’s instructions.
    REMOVE loaf pan from freezer.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g