Chilling Down The Fourth: Creative Ice Cream Recipe!

Chilling Down The Fourth: Creative Ice Cream Recipe!

Red, white, and YUM! This sophisticated ice cream infusion will elevate your Fourth of July celebrations this weekend. It’s easier than you think!

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What’s more Fourth than firecrackers? Ice cream, that’s what!

You’ll eat ice cream at least once during the holiday weekend and I bet you can almost taste your melting cone when you visualize those fireworks exploding in the sky.

Well, I have a FUN NEW ICE CREAM for you to consider.

It’s NEW because instead of making the base with traditional egg custard, we thicken the cream with a cornstarch slurry and a bit of cream cheese.

It’s FUN because we infuse the cream with your favorite herb, spice, or almost anything else you want.

Infused ice creams give your base a little somethin,’ somethin’ that grabs your taste buds and makes you ask, “What’s in this?”  For this recipe, I infused the cream with chamomile flowers that I bought at the farmer’s market.

The chamomile gives the honey-based cream an earthy, rich depth. But you don’t have to seek out fresh chamomile. Lavender, basil, and even sage leaves are great to experiment with.

You can infuse the cream with anything you have on hand. Take your kid’s favorite cereal and infuse the cream with this. You can use citrus rinds, berries, store-bought cookies…. anything. Don’t Google this, by the way, or you’ll be lacing your ice cream with cannabis! 

I was describing to my friend what difference chamomile makes in the ice cream and I came up with this.

Remember when you were feeling poorly, and your mom brought you a cup of (probably chamomile) tea with a spoonful of honey stirred through? Remember what it felt like when that tea hit the back of your throat? It soothed and warmed and comforted.

That’s what this ice cream tastes like!

For this chamomile-infused ice cream, I replaced some of the sugar with honey and swirled in a dollop or two of peach sauce made from some pretty ripe peaches also bought at the farmer’s market. (There’s a trick with a bit of vodka stirred into the base at the end.) 

My ice cream machine does most of the work, so making the base the day before allows little ones to take part in reaching the final product.

Like I said, it’s FUN!!

Chamomile Honey Ice Cream
with a Peach Swirl


6 Large Scoops

Ready In:

60 minutes plus some freezer time

Good For:


For peach swirl:

4 to 6 medium ripe peaches, peeled and diced

⅓ cup granulated sugar

1 tablespoon corn starch

Juice from ½ lemon, about 1 tablespoon

For ice cream:

3 cups half and half

1 ¾ cups heavy crem

¾ cups granulated sugar

4 tablespoons honey

1 tablespoon vanilla extract

⅛ teaspoon kosher salt

¾ cup fresh chamomile

3 tablespoons corn starch mixed with 3 tablespoons half and half

3 ounces cream cheese

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Place a loaf pan into the freezer.

Place the peaches into a pot. Add ⅓ cup sugar, 1 tablespoon corn starch and lemon juice. Cook over low heat until the peaches are completely broken down, about 10 to 15 minutes. Cool to room temperature. Pour the peaches into the bowl of a food processor and pulse to make a smooth sauce. Place into the fridge to cool completely.

Pour 3 cups half and half and the heavy cream into a deep pot. Stir in the sugar, honey, vanilla, and salt. Cook over medium heat until the cream just begins to simmer. Remove the pot from the heat. Stir in the chamomile. Cover the pot with a lid and let it sit for 20 minutes.

Pour the cream through a fine mesh sieve (you can use a mesh colander) into a bowl. Then pour the cream back into the pot. Cook over medium heat until the cream just begins to boil. Add the cornstarch slurry and whisk until the cream thickens enough to coat the back of a spoon, just a couple of minutes.

Place the cream cheese into a bowl. Pour some of the thickened cream into the bowl. Stir the cream cheese into the warm liquid to melt and then pour this back into the pot. Whisk over medium-low heat until the cream cheese is completely melted, and the cream is quite thick. Stir in the vodka.

Pour the cream through the fine sieve (again) and into a bowl. Place this bowl into a larger bowl filled with ice. Cool the cream for 30 minutes and then place the bowl into the fridge to cool completely, about 2 hours more.

Pour the cold cream into the bowl of your ice cream maker and process according to the manufacturer’s directions. When the ice cream is ready, spoon ⅓ of it into the cold loaf pan. Swirl in 3 or 4 tablespoons of the peach sauce. Continue layering the ice cream and peaches. Chill in the freezer for several hours. 

Spoon extra peach sauce into the bottom of the bowl. Scoop the ice cream on top.  

Thing to Note:

The vodka makes your ice cream soft and creamy and easy to scoop when you are ready to serve. It doesn’t add any flavor and you can leave it out if you want.

Strawberry Field Recipes: Easy Whipped Cream Cake

Strawberry Field Recipes: Easy Whipped Cream Cake

Strawberry Recipes for Desserts

You can just never have too many strawberries! Pick too many and turn excess into opulence with this luscious strawberry whipped cream cake.

I hope there are strawberry fields forever because the strawberries that you harvest from their growing green vines are the reddest, ripest, juiciest, sweetest, most flavorful berries you are ever going to eat.

Add the wonder of youngsters plucking for the first time, and you have a moment to remember…forever.

When you get to the farmer and he weighs your overfilling baskets and you find out you have collected eighteen pounds of strawberries, the wonderment retreats just a bit.

Until the lightbulb goes off and you’re able to prolong the day by making EVERYTHING strawberry. 

Strawberry Whipped Cream Cake

The cake is simple. I start with a box of white cake.

The recipe calls for 3 egg whites. If you have the time, you can beat these and fold them into the batter for a fluffier cake. Pour into 2 round (or square cake pans).

Chop about 4 cups of strawberries and sprinkle them with just a bit of granulated sugar. Let these sit while you bake the cake. When the cakes are cooled, use your electric mixer to whisk together a block (8 ounces) of cream cheese with 1 cup of confectioner’s sugar.

When blended, add 1 tablespoon of vanilla and 1 ½ heavy whipping cream. Continue mixing on high speed until the frosting comes together to form stiff peaks. Assemble the cake by placing one cake onto a platter. Spread a layer of frosting on the cake.

Use a slotted spoon to sprinkle chopped strawberries on the frosting. Cover the strawberries with another layer of frosting. Place the second cake on top and slather the remaining frosting all over the top and sides.

Spoon the remaining strawberries over the top. Chill the cake in the fridge until you are ready to serve.

Here’s the recipe for some really FUN ice cream!


Strawberry Ice Cream

Strawberry Recipes for Desserts


4 to 6

Ready In:

30 minutes ‘til it’s ready to go into the ice cream machine


1 ½ cups half and half

1 cup granulated sugar

⅛ teaspoon salt

4 large egg yolks

1 ½ cups heavy whipping cream

2 teaspoons vanilla extract

2 cups chopped strawberries


Stir together the half and half, sugar, and salt in a saucepan over medium-low heat until the sugar dissolves, about 3 to 5 minutes.

Whisk the eggs in a bowl until pale and frothy. Continue whisking while you slowly pour about ½ cup of the hot half and half mixture into the eggs. This “tempering” of the eggs will prevent them from scrambling. Pour the egg liquid from the bowl back into the pan and place it on the heat. Continue stirring until the liquid thickens enough to coat the back of a spoon, about 5 to 7 minutes more. 

Place a bowl into a larger bowl that is filled with ice cubes. Pour the thickened custard from the pan through a fine-mesh strainer (or colander) and into the bowl. This will catch any solid pieces. Whisk in the heavy whipping cream and continue whisking until the mixture is cool. 

Pour the custard into an ice cream machine and freeze according to the manufacturer’s directions, adding the chopped strawberries at the end of the cycle. Serve soft, right from the machine, or transfer to an air-tight container and place into the freezer.

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