Camomile and honey ice cream with plums
Ingredients
for 4 person
| 3 dl | full-cream milk |
| 4 bag | camomile tea |
| 1 tbsp | sugar |
| 1 pinch | salt |
| 3 | fresh egg yolk, beaten |
| 3 dl | full cream |
| 90 g | liquid honey |
| 400 g | mirabelle plum, halved |
| 1 tbsp | cane sugar |
| 1 tbsp | lemon juice |
| 1 bag | camomile tea, contents only |
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.
Show complete recipe