Camomile and honey ice cream with plums

Camomile and honey ice cream with plums

Total: 13 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / 100 g: 174 kcal
, Fat: 12 g
, Carbohydrate: 13 g
, Protein: 3 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Prepare the ice cream

3 dl full-cream milk
4 bags camomile tea
1 tbsp sugar
1 pinch salt
3 fresh egg yolks, beaten
3 dl full cream
90 g liquid honey

Baked compote

400 g mirabelle plums, halved
1 tbsp cane sugar
1 tbsp lemon juice
1 bag camomile tea, contents only
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Utensils

One baking dish

How it's done

Prepare the ice cream

Heat the milk, teabag, sugar and salt in a pan and leave to absorb for approx. 10 mins. Remove the teabag, pour half of the milk in with the egg yolks and mix well. Pour the mixture back into the pan and simmer over a medium heat, stirring constantly, until the mixture thickens and turns creamy. Pour the mixture through a sieve to create a cream, stir well. Stir in the honey, leave to cool. Cover and chill for 8 hrs. or overnight.

Ice cream

Stir the ice cream mixture, freeze for approx. 5 hrs., stirring with a whisk at least 4 times.

Baked compote

Place the plums in an ovenproof dish. Add the sugar, lemon juice and camomile and mix together.

Bake

Approx. 25 mins. in the centre of an oven preheated to 200°C. Leave the compote to cool, serve with the ice cream.

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