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Chamomile Honey Ice Cream with a Peach Swirl

A sophisticated masterclass in cold-process infusion. By utilizing a cornstarch and cream cheese stabilization method rather than a traditional egg custard, we achieve a velvety, soft-scoop texture that serves as a pristine canvas for the delicate, earthy notes of fresh chamomile and honey.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Wait Time (Freezer) 6 hours
Total Time 7 hours
Servings: 6 Large Scoops
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

The Peach Swirl
  • 4 to 6 medium-ripe peaches peeled and diced
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
The Ice Cream Base
  • 3 cups half and half
  • 1 ¾ cups heavy cream
  • ¾ cup granulated sugar
  • 4 tablespoons local honey
  • 1 tablespoon pure vanilla extract
  • ⅛ teaspoon kosher salt
  • ¾ cup fresh chamomile flowers
  • 3 tablespoons cornstarch mixed with 3 tablespoons half and half
  • 3 ounces cream cheese softened
  • 1 tablespoon vodka optional for soft-scoop texture

Method
 

The Peach Reduction
  1. Place a metal loaf pan into the freezer to chill.
  2. In a medium pot, combine diced peaches, 1/3 cup sugar, 1 tablespoon cornstarch, and lemon juice.
  3. Cook over low heat until the peaches are completely broken down, approximately 10 to 15 minutes.
  4. Cool to room temperature, then pulse in a food processor until smooth.
  5. Refrigerate until completely chilled.
The Aromatic Infusion
  1. In a deep pot, combine 3 cups half and half, heavy cream, sugar, honey, vanilla, and salt.
  2. Cook over medium heat until the mixture just begins to simmer, then remove from heat.
  3. Stir in the fresh chamomile flowers, cover with a lid, and let steep for 20 minutes.
  4. Pour the cream through a fine-mesh sieve into a bowl, then return the strained liquid to the pot.
Stabilization & Thickening
  1. Return the pot to medium heat and bring to a gentle boil.
  2. Whisk in the cornstarch slurry and cook until the cream thickens enough to coat the back of a spoon.
  3. In a separate bowl, stir the softened cream cheese with a splash of the hot cream to melt.
  4. Whisk the cream cheese mixture and the vodka into the main pot until the base is perfectly homogenous and thick.
The Technical Chill & Churn
  1. Pour the base through the fine sieve again into a clean bowl.
  2. Place the bowl into an ice bath for 30 minutes, then refrigerate until completely cold (about 2 hours).
  3. Pour the cold base into your ice cream maker and process according to manufacturer directions.
  4. Spoon 1/3 of the churned ice cream into the frozen loaf pan and swirl in 4 tablespoons of the peach sauce.
  5. Continue layering the ice cream and peaches, then freeze for at least 4 to 6 hours before serving.