Chamomile Honeycomb Ice Cream

• Produce

  • 1 tsp Lemon, zest

• Condiments

  • 5 tbsp Corn syrup, light
  • 4 tbsp Honey

• Baking & Spices

  • 1 tbsp Baking soda
  • 3/8 tsp Salt
  • 2 cup Sugar
  • 1 1/3 tbsp Tapioca starch

• Dairy

  • 1 1/2 oz Cream cheese
  • 1 1/4 cup Heavy cream
  • 2 cups Whole milk

• Liquids

  • 3/8 cup Water

• Other

  • ⅓ cup dried chamomile
  • 1 cup Honeycomb pieces (recipe above

Found on snixykitchen.com

Ingredients

• 1½ cup sugar
• ¼ cup + 2 tablespoons water
• 3 tablespoons honey
• 3 tablespoons light corn syrup
• ¼ teaspoon salt
• 1 tablespoon baking soda, sifted
• 2 cups whole milk
• 1 tablespoon + 1 teaspoon tapioca starch (or corn starch)
• 1½ ounces (3 tablespoons) cream cheese, room temperature
• ⅛ teaspoon salt
• 1¼ cup heavy cream
• ½ cup sugar
• 2 tablespoons light corn syrup
• 1 tablespoon honey
• 1 teaspoon lemon zest
• ⅓ cup dried chamomile
• 1 cup honeycomb pieces (recipe above)

Directions

• Line a small baking sheet with parchment paper.
• Combine the sugar, water, honey, corn syrup, and salt in a medium heavy saucepan, stirring just to combine.
• Bring it to a boil over medium high heat and cook, without stirring, until it reads 296°F on a candy thermometer.
• Remove the saucepan from heat and quickly but carefully stir in the baking soda (the sugar will bubble up rapidly).
• Pour the bubbling sugar onto the lined baking sheet and let set completely while you make the ice cream, about an hour.
• When its completely cool, break honeycomb into pieces no larger than ½-inch. The honeycomb will keep in a plastic bag for a few days.
• Whisk 3 tablespoons of milk with the tapioca starch in a small bowl until smooth. Set aside.
• In a small bowl, whisk cream cheese and salt until smooth and creamy.
• In a medium saucepan, combine remaining milk, heavy cream, sugar, corn syrup, honey, and lemon zest and bring it to a boil over medium-high heat. Let it boil for 4 minutes.
• Remove from heat and stir in dried chamomile. Cover and let steep for 20 minutes.
• Meanwhile, prepare an ice bath by filling a large bowl with ice cubes and water.
• Strain the milk through a fine mesh sieve lined with a cheese cloth, squeezing all the liquid through. Return the strained milk to the saucepan.
• Give the corn starch slurry one last whisk to make sure its completely incorporated. Slowly whisk the corn starch slurry into the hot milk saucepan and bring it back to a boil over medium-high heat.
• Cook, stirring, until it thickens until it lightly coats the back of a wooden spoon, about 1-2 minutes.
• Slowly pour a cup of the hot milk into the cream cheese bowl and mix until smooth. Pour the cream cheese mixture into the saucepan and whisk until completely smooth.
• Pour the ice cream base into a large 1-gallon Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes.
• Pour the ice cream base into the bowl of your pre-frozen ice cream maker. Follow the directions on your ice cream maker to churn the base into ice cream, until it is the consistency of soft-serve, about 15-20 minutes.
• Add the honeycomb pieces and churn just until evenly incorporated throughout, 1 more minute.
• Pack the ice cream into an air-tight storage container or a metal loaf pan, pressing a sheet of parchment paper directly against the ice cream.
• Freeze until firm and the honeycomb has softened, at least 4 hours, but preferably overnight.