Honey Chamomile Frozen Custard

• 3 cups Fresh, Whole Cream
• 1/3 cups Raw Honey
• 2-1/2 Tablespoons Freshly Dried Chamomile Flowers Or 4 Chamomile Tea Bags
• 4 whole Farm Fresh Egg Yolks
• 4 slices Canned Peaches

1. 1. Place the cream and honey in a pot and bring to a simmer. (Do bot boil.)
2. 2. Take the pot off the heat and add the chamomile. Cover and steep for 10-15 minutes.
3. 3. Strain the loose flowers or remove the tea bags.
4. 4. In a separate bowl, whisk the egg yolks.
5. 5. Bring the cream and honey back to a simmer and add the yolks constantly, stirring over low heat until the mixture thickens and coats the back of a spoon.
6. 6. Remove from heat and immediately cool. Chill in the refrigerator overnight.
7. 7. The next day, churn your cream mixture in an ice cream maker according to it's instructions.
8. 8. Once it's churned, place in your freezer to harden up.
9. 9. Serve topped with canned peaches.
10. Buen Provecho!

cream, honey, freshly dried chamomile flowers, fresh egg yolks, peaches

Taken from tastykitchen.com/recipes/desserts/honey-chamomile-frozen-custard/ (may not work)