Sour Cream Chamomile Ice Cream

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

Suggestions


Indulge in a delightful twist on a classic dessert with this Sour Cream Chamomile Ice Cream! Perfect for those warm summer evenings or as a unique treat to impress your guests, this ice cream combines the creamy richness of sour cream with the soothing floral notes of chamomile. Not only is it vegetarian and gluten-free, but it also offers a refreshing alternative to traditional ice cream flavors.

Imagine the comforting aroma of chamomile wafting through your kitchen as you prepare this delightful dessert. The process begins with steeping chamomile tea, which infuses the half-and-half with its delicate flavor. The addition of lemon zest adds a bright, zesty kick that perfectly balances the sweetness of sugar, creating a harmonious blend that dances on your palate.

With a preparation time of just under five hours, this recipe yields eight generous servings, making it ideal for gatherings or family dinners. Each scoop is a creamy, dreamy experience, with only 298 calories per serving, allowing you to indulge without the guilt. So, gather your ingredients, fire up your ice cream maker, and treat yourself to a scoop of this enchanting Sour Cream Chamomile Ice Cream. Your taste buds will thank you!

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