• Recipes
  • Urban Homesteading
  • Organic Gardening
  • Faith and Family
  • Homeschool
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

My Humble Kitchen

food • faith • family

  • New? Start Here!
  • About
  • Recipes
    • Beverages
    • Breads
    • Breakfast
    • Salads
    • Egg Dishes
    • Meat and Fish
    • Pasta
    • Rice and Legumes
    • Soups and Stews
    • Vegetables
    • Sandwiches
    • Casserole Meals
    • Crockpot Recipes
    • Odd Bits Recipes
    • Spanish Food
    • Naturally Sweetened Sweets and Treats
    • Condiments
    • Homemade Jams and Preserves
    • Whole Grains
    • Ferments
  • Shopping Guide
  • eBooks
You are here: Home / Topics / Recipes / Honey Chamomile Frozen Custard

Recipes

Honey Chamomile Frozen Custard

honey_chamomile_custard

It’s during these frigid cold months that I get so excited to enjoy the fruits of my labor.  A  frozen custard using chamomile I grew in my garden and dried at home topped with canned peaches I preserved last year.

chamomile

This is a special treat that infuses the herbal flavors of chamomile with sweet honey.

chamomile_dried
Of course it’s enriched by using fresh raw cream and farm fresh eggs from my backyard. A bit of sunshine, a bit of summer – to brighten and warm my day.

Honey Chamomile Frozen Custard

Ingredients:

  • 3 cups raw cream
  • 1/3 cup raw honey
  • 2 1/2 tbls freshly dried chamomile flowers or 4-5 chamomile tea bags
  • 4 farm fresh egg yolks
  • canned peaches

Method:

  1. Place the cream and honey in a pot and bring to a simmer. (Do Not Boil)
  2. Take the pot off the heat and add the chamomile.  Cover and steep for 10-15 minutes.
  3. Strain the loose flowers or remove the tea bags.
  4. In a separate bowl whisk the egg yolks.
  5. Bring the cream and honey back to a simmer and add the yolks constantly stirring over low heat until the mixture thickens and coats the back of a spoon.
  6. Remove from heat and immediately cool.  Chill in the refrigerator overnight.
  7. The next day churn your cream mixture in an ice cream maker according to it’s instructions.
  8. Once it’s churned, place in your freezer to harden up.
  9. Serve topped with canned peaches.

Buen Provecho!


27 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

« Onward garden soldiers, let’s grow our own food!
10 in 2010 Week 2 »

Comments

  1. Divina Pe says

    January 22, 2010 at 8:22 am

    What a great way to use chamomile flowers. I would love to have a taste of your special treat.I could live in your garden too. 😀

    Reply
  2. A.R.Ambler says

    January 22, 2010 at 9:02 am

    oh my, this looks delicious!

    Reply
  3. Jen @ My Kitchen Addiction says

    January 22, 2010 at 10:20 am

    Yum! Looks wonderful… I, too, have been enjoying the frozen fruits and veggies from my garden last summer.

    Reply
  4. jose manuel says

    January 22, 2010 at 10:58 am

    Que buena idea, un helado con sabor a manzanilla. Rico y con curiosidad por hacerlo

    Reply
  5. Drick says

    January 22, 2010 at 11:11 am

    interesting recipe with the dried flowers – bet it is wonderful..

    Reply
  6. Foy Update - Garden Cook Write Repeat says

    January 22, 2010 at 11:28 am

    It looks pretty but I question the flavor. Is this like green tea ice-cream because I wasn't wild about that. Is this like coffee ice-cream? because I love coffee ice-cream and I'm not sure how I ever lived with out it.

    Reply
  7. Tasty Eats At Home says

    January 22, 2010 at 11:51 am

    See, ice cream is already soothing to the soul (otherwise, why would we want to dig in when we're sad? LOL), and now, with chamomile, it's even more so! What a unique way to use these flowers.

    Reply
  8. Claudia Medeiros says

    January 22, 2010 at 11:54 am

    I just love peaches, chamomile, everynight I have a cup of chamomile flowers tea before sleeping, it's so relaxing… ( I use to buy the dried flowers at a grocery ). This recipe is so lovely 🙂

    Thanks for sharing, dear friend 🙂

    Have a marvelous weekend !!!

    Reply
  9. Sanjana says

    January 22, 2010 at 12:23 pm

    This sounds so fragrant and refreshing! Perfect after a heavy meal!

    Reply
  10. Tiny Urban Kitchen says

    January 22, 2010 at 12:33 pm

    Nice! But doesn't eating ice cream in the winter make you feel cold? Or maybe it's colder in Boston than in Iowa. 😉

    Reply
  11. Ruth says

    January 22, 2010 at 1:03 pm

    so beautiful and it sounds just so gentle and yet rich on the palate. Having moved to Italy I have found so many sweets and desserts made with flowers that I tempted to experiment too!

    Reply
  12. 5 Star Foodie says

    January 22, 2010 at 1:24 pm

    What a lovely elegant dessert! I would love the fresh flavors of honey and chamomile! Very nice!

    Reply
  13. Miriam says

    January 22, 2010 at 2:10 pm

    Lovely idea and it must be so rewarding to use your own produce fo that!

    Reply
  14. Chow and Chatter says

    January 22, 2010 at 2:38 pm

    oh this sounds amazing I bet your boys love it lol Rebecca

    Reply
  15. Juls @ Juls' Kitchen says

    January 22, 2010 at 4:48 pm

    Yummy! today is was feeling like camomile too!

    Reply
  16. Fuji Mama says

    January 22, 2010 at 7:29 pm

    Holy Guacamole did you just push all of the right buttons! YUM! I crave ice cream/sorbet/custard during winter…strange? I think I savor it more. I LOVE chamomile–such a great idea! My chamomile plant did NOT do well this past summer. Hopefully you'll be able to help me with that with your new series. 🙂

    Reply
  17. Sook says

    January 22, 2010 at 9:13 pm

    Oh wow! What a fancy recipe! I've never tried using flowers in a recipe. That sounds so terrific! Saving the recipe for sure. 🙂

    Reply
  18. Miranda says

    January 23, 2010 at 4:35 pm

    Diana,
    This is beautiful! I love all the raw ingredients.
    I may need your help with my garden. I have no idea how to start a garden in FL. I had one in Ohio, but I do not know how to start one in sand.

    Reply
  19. Damaris says

    January 23, 2010 at 5:58 pm

    what a beautiful simple recipe. I usually insfuse rosemarry with cream and honey, I will have to try out your recipe. Looks amazing.

    Reply
  20. Erica says

    January 25, 2010 at 12:55 pm

    That sounds interesting and delicious, Diana! love the pictures

    Reply
  21. Hummingbird Appetite says

    January 26, 2010 at 9:34 pm

    Yummy!

    Reply
  22. My Little Space says

    January 27, 2010 at 5:20 am

    Gosh, I hated this! You make me salivating…. hmm…mm…

    Reply
  23. Aubrey says

    January 27, 2010 at 2:23 pm

    Oh my goodness, that looks so delicious! I just love honey and chamomile, so the idea of frozen custard with those flavors sounds just about perfect.

    Reply
  24. The Duo Dishes says

    February 1, 2010 at 1:55 am

    It's not just for hot tea. Looks great!

    Reply
  25. Arabic Bites says

    February 5, 2010 at 7:55 pm

    Amazing Photos….
    I love chamomile so much… I always use it to relieve the pain of my migraine…but I did not think of planting myself…..
    Ohhhh that frozen custard looks creamy & very delicious … I'll give it a try today 😀
    Thank you for sharing the recipe 🙂

    Reply
  26. Marija says

    February 10, 2010 at 2:22 am

    I made panna cota with honey and chamomile once, so I know this is amazingly delicious!

    I have some wild chamomile growing in my countryside house and will save this recipe for the summer.

    Reply

Trackbacks

  1. A Simple Introduction To Natural Sweeteners and How to Use Them - A Little Bit of Spain in Iowa says:
    December 16, 2011 at 6:38 am

    […] do I use honey?  All bread baking, coffee, tea, cakes, ice-cream, oatmeal, sauces for cooking, slow cooked meats, drizzled on baked goods, yogurt, raw egg yolks, […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

 

My family of 7

I’m Diana – mother of five, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

Read More…

Real Food, Faith, and Family Straight to Your Inbox!

PLUS, receive my eBook a Month of Meals from My Humble Kitchen to Yours and a Real Food Menu Plan Printable FREE!

Living Foods

Fermented Buckwheat Crunch - Gluten-Free

Fermented Buckwheat Crunch

How To Make Milk Kefir - A Probiotic Yogurt-Type Drink | myhumblekitchen.com

How To Make Milk Kefir – A Probiotic Yogurt-Type Drink

Charlotte Mason Homeschool Planner

Winter Recipes

Honey Sweetened, Christmas Granola - Candy Canes and Chocolate Chips | myhumblekitchen.com

Honey Sweetened Christmas Granola with Candy Canes and Chocolate Chips

A Simple Beef and Barley Stew | myhumblekitchen.com

A Simple Beef and Barley Stew

Gluten-Free Almond Flour Fudge Brownies | myhumblekitchen.com

Almond Flour Fudge Brownies

A Vegetable Curry

Quick Bake Einkorn Biscuits | myhumblekitchen.com

Quick Bake Einkorn Biscuits

View More Winter Recipes

#probioticseveryday

Fermented Buckwheat Crunch - Gluten-Free

Fermented Buckwheat Crunch

Naturally Pickled Leafy Greens and Stems with Onions

How To Make Milk Kefir - A Probiotic Yogurt-Type Drink | myhumblekitchen.com

How To Make Milk Kefir – A Probiotic Yogurt-Type Drink

A Simple Recipe for Homemade Natural Fermented Pickles

Homemade Yogurt | myhumblekitchen.com

Homemade Yogurt

View More Gut Healthy Recipes

Copyright © 2025 · Divine theme by Restored 316

Copyright © 2025 · Divine Theme on Genesis Framework · WordPress · Log in