Salted Honey Chamomile Frozen Yogurt with Bee Pollen

• Produce

  • 1/2 Lemon, Juice of

• Canned Goods

  • 1 1/2 cans Coconut milk, full-fat

• Condiments

  • 1/2 cup Honey

• Baking & Spices

  • 3/4 tsp Sea salt
  • 1 tbsp Tapioca or arrowroot starch
  • 2 tsp Vanilla

• Dairy

  • 3 cups Greek-style yogurt, Plain

• Beer, Wine & Liquor

  • 1 tsp Vodka

• Other

  • 1-2 teaspoons Bee Pollen
  • 2 tablespoons Dried Chamomile Flowers

Found on thekitchenmccabe.com

Description

Ingredients

• 1 tablespoon Tapioca or Arrowroot Starch
• 1½ cans (about 2¼ cups) Coconut Milk (full-fat)
• 2 tablespoons Dried Chamomile Flowers
• 3 cups Plain Greek-style Yogurt (use coconut yogurt to keep it dairy free)
• 2 teaspoons Vanilla
• 1 teaspoon Vodka (optional - keeps it from being icy)
• ½ cup honey + 1-2 tablespoons (plus more for drizzling)
• ¾ teaspoon Sea Salt
• Juice of ½ a Lemon
• 1-2 teaspoons Bee Pollen

Directions

• Place the tapioca starch in a saucepan and whisk in ¼ cup of the coconut milk until mixture is smooth. Add the remaining coconut milk and bring just to a boil, whisking occasionally. Remove from the heat. Stir in the chamomile flowers and cover pan with a lid. Let steep for 10 minutes.
• When done steeping, strain the mixture into a large bowl, pressing on flowers to extract as much flavor as possible. Discard flowers. Add the yogurt, vanilla, vodka, honey(start with ½ cup and add more to taste), salt, and lemon juice to the chamomile-infused coconut milk and stir until smooth.
• Refrigerate overnight or until very cold.
• Freeze in an ice cream maker according to the manufacturers instructions.
• When frozen, scoop into a chilled container, drizzle with honey, and sprinkle with bee pollen. Freeze for several hours, until solid.
• Let sit on the counter for 5-10 minutes before scooping.