A light floral ice cream with a kick.
10 m 12Beat the cream until stiff. Pour in the condensed milk and Add the ginger and chamomile, beat until combined.
Pour into a foil lined loaf pan, cover with plastic wrap and freeze 6-8hrs.
Great flavor! I love ginger, so the spiciness level is perfect. The only chamomile I had was ground up with other flavors, but the taste worked well. My biggest mistake was accidentally mixing the cream for too long. (The cream stiffened and then went soft again.) So I’ll be more careful next time and see if the consistency turns out different. The tea leaves separated to the top and bottom, and I wonder if that had to do with the mixing time too. Pretty easy recipe if you keep your eye on the mixer!
