Creamy ice cream with vanilla, chamomile and star anise
4 servings
60 minutes
Vanilla, chamomile, and star anise ice cream is a refined treat that evokes memories of cozy evenings and fragrant herbal teas. Vanilla adds softness and richness to the dessert, star anise brings a spicy warmth, while chamomile adds a delicate floral note. The history of such recipes traces back to Europe, where the tradition of combining creamy desserts with herbs has been valued for centuries. This ice cream pairs wonderfully with honey sauces, fresh berries, or a cup of aromatic tea. Its velvety texture and depth of flavor make it the perfect ending to an exquisite dinner or a delightful treat on a hot day.
1
Dissolve starch in 50 ml of milk.
- Cornstarch: 3 teaspoons
- Whole milk (3.2%): 200 ml
2
In a small saucepan over medium heat, combine cream, remaining milk, sugar, honey, salt, vanilla seeds and pod, star anise stars and dried chamomile. Stir and bring to almost boiling; remove from heat and cover for half an hour. Strain the mixture to remove chamomile and spices; return the strained mixture to medium heat and bring to almost boiling again. Pour in cornstarch milk and cook while stirring constantly until thickened. Remove from heat; add cream cheese and mix until smooth. Cool to room temperature and refrigerate overnight.
- Cream 30% fat: 200 ml
- Whole milk (3.2%): 200 ml
- Sugar: 75 g
- Honey: 1 tablespoon
- Salt: pinch
- Vanilla pod: 1 piece
- Star anise: 2 pieces
- Dried chamomile: 3 tablespoons
- Cream cheese: 50 g
3
Freeze in the freezer according to the ice cream instructions. Transfer the finished ice cream to a container and place it in the freezer until firm.
4
If there is no freezer, immediately pour the ice cream into a container, place the container in the freezer, and stir its contents every 20-30 minutes until fully frozen.