The talented chef, Vilda Gonzalez, graciously shared her recipe for the perfect tea-inspired summer dessert.
This recipe infuses fresh chamomile buds into a classic ice cream custard base. You can easily adapt this recipe by using any Leaves and Flowers tea. Our floral Ikebana, honeyed Pastoral Love, or nutty Genmaicha would all be delicious variations.
Once the ice cream has been churned and set, treat yourself to a verdant affogato by pairing a scoop with a strong shot of our grassy Stone-Milled Matcha.
1 Combine the milk and cream in a saucepan. Warm over medium heat, stirring occasionally, until milk is steaming. Remove from heat. Do not allow to boil.
2While the dairy is heating add the egg yolks, honey, and salt in a small mixing bowl. Whisk to combine.
3 Add a couple ladlefuls of the hot dairy to the yolky mixture and stir to temper the yolks. Add another couple ladlefuls to the bowl, stir, then pour mixture into the saucepan with the remaining dairy.
4 Cook over medium heat, stirring frequently for 5-10 minutes until the custard thickens enough to coat the back of a spoon (or reads 180°F on an instant read thermometer).
5 Remove from the heat and add the chamomile flowers (or tea of choice). Place a lid on the pan to help trap in the aromatics and set a timer for 3 minutes. Taste the custard at the 3 minute mark (you want the flavor of the chamomile to taste prominent and sweet, but not at all bitter). Infuse no longer than 6 minutes.
6Strain the custard into a stainless steel mixing bowl, discarding the steeped chamomile. Allow to cool to room temperature, then cover and place in the fridge to throughougly chill.
7Once chilled, churn your ice cream according to your machine’s instructions. Transfer the churned ice cream to the freezer and allow it to fully set, up to 3 hours.
Matcha Affogato
1 Heat filtered water to 175°F.
2Sift the matcha into a matcha bowl, add 2 ounces of hot water.
3Using a matcha whisk, vigorously whisk the matcha until a foam forms.
4Pour the matcha over a scoop of chamomile ice cream and enjoy!
