Sour Cream Chamomile Ice Cream

• 1 cup half-and-half
• 5 chamomile tea bags or 3 tbsp. finely chopped fresh chamomile* leaves
• 2 cups sour cream
• Pinch of kosher salt
• 1 teaspoon lemon zest
• 1 1/2 cups sugar

1. Heat half-and-half to boiling in a small saucepan (if using tea bags). Add tea bags, remove from heat, and let steep 5 minutes. Press liquid from bags, discard them, and let liquid cool. For fresh chamomile, just stir it into cold half-and-half.
2. Whisk together chamomile mixture, sour cream, salt, lemon zest, and sugar in a bowl until smooth.
3. Freeze mixture in an ice cream maker according to manufacturer's directions until softly frozen, about 30 minutes. Transfer to a metal bowl, stir to distribute lemon zest, and freeze airtight until firm enough to scoop, at least 4 hours and as long as 1 week.
4. *Grow your own, or try a farmers' market.
5. Note: Nutritional analysis is per serving.

fresh chamomile, sour cream, kosher salt, lemon zest, sugar

Taken from www.myrecipes.com/recipe/sour-cream-chamomile-ice-cream (may not work)