Sour Cream Chamomile Ice Cream

Vegetarian
Gluten Free
Sour Cream Chamomile Ice Cream
285 min.
8
298kcal

Suggestions


Indulge in a delightful dessert that combines the soothing essence of chamomile with the creamy richness of sour cream—introducing Sour Cream Chamomile Ice Cream! This unique treat is perfect for those warm summer evenings or as a refreshing end to any meal. With its vegetarian and gluten-free attributes, it caters to a variety of dietary preferences, making it an ideal choice for gatherings with friends and family.

The process of making this ice cream is as enjoyable as the final product. Imagine the comforting aroma of chamomile wafting through your kitchen as you steep the tea bags in half-and-half, creating a fragrant base that will elevate your dessert to new heights. The addition of lemon zest adds a bright, zesty note that perfectly balances the sweetness of sugar and the tanginess of sour cream.

Once you’ve whisked together the ingredients, the magic happens in your ice cream maker, transforming the mixture into a luscious, creamy delight. After a brief freeze, you’ll have a scoopable treat that’s not only delicious but also visually appealing, with flecks of lemon zest throughout. Whether served in a cone, a bowl, or as a topping for your favorite pie, this Sour Cream Chamomile Ice Cream is sure to impress and satisfy your sweet tooth. Treat yourself and your loved ones to this exquisite dessert that’s as delightful to make as it is to eat!

Ingredients

  • cup half and half 
  • pinch kosher salt 
  • teaspoon lemon zest 
  • cups cream sour
  • 1.5 cups sugar 
  •  ginger tea bags fresh finely chopped

Equipment

  • bowl
  • sauce pan
  • whisk
  • ice cream machine

Directions

  1. Heat half-and-half to boiling in a small saucepan (if using tea bags).
  2. Add tea bags, remove from heat, and let steep 5 minutes. Press liquid from bags, discard them, and let liquid cool. For fresh chamomile, just stir it into cold half-and-half.
  3. Whisk together chamomile mixture, sour cream, salt, lemon zest, and sugar in a bowl until smooth.
  4. Freeze mixture in an ice cream maker according to manufacturer's directions until softly frozen, about 30 minutes.
  5. Transfer to a metal bowl, stir to distribute lemon zest, and freeze airtight until firm enough to scoop, at least 4 hours and as long as 1 week.
  6. *Grow your own, or try a farmers' market.

Nutrition Facts

Calories298kcal
Protein3.06%
Fat43.17%
Carbs53.77%

Properties

Glycemic Index
8.76
Glycemic Load
26.18
Inflammation Score
-3
Nutrition Score
2.8013043526722%

Nutrients percent of daily need

Calories:297.97kcal
14.9%
Fat:14.75g
22.7%
Saturated Fat:7.93g
49.59%
Carbohydrates:41.35g
13.78%
Net Carbohydrates:41.33g
15.03%
Sugar:40.65g
45.16%
Cholesterol:44.51mg
14.84%
Sodium:41.51mg
1.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.35g
4.71%
Vitamin B2:0.16mg
9.57%
Vitamin A:465.43IU
9.31%
Calcium:91.16mg
9.12%
Phosphorus:72.47mg
7.25%
Selenium:3.32µg
4.75%
Potassium:112.96mg
3.23%
Vitamin B12:0.18µg
2.97%
Vitamin B5:0.28mg
2.81%
Magnesium:8.81mg
2.2%
Zinc:0.31mg
2.08%
Vitamin E:0.29mg
1.97%
Vitamin B6:0.04mg
1.96%
Vitamin B1:0.02mg
1.38%
Vitamin C:1.11mg
1.35%
Vitamin K:1.26µg
1.2%
Folate:4.39µg
1.1%
Source:My Recipes