Honey Vanilla Ginger Chamomile Tea Ice Cream

• 1 cup Half-and-half (You Can Use Fat-free) Or Whole Milk
• 1/2 cans (14 Oz. Can) Coconut Milk
• 1/3 cups Honey, Up To 1/2 Cup, To Taste
• 2 Tablespoons Chamomile Flowers (or 2 To 3 Bags Chamomile Tea, To Taste)
• 1 piece Ginger, About 3/4 Inches Long, Sliced Thickly Into 3 Or 4 Slices
• 2 cups Heavy Cream
• 1 teaspoon Vanilla Extract

1. Put the half-and-half or milk, coconut milk, honey, chamomile and ginger in a sauce pan. Bring to a simmer to dissolve the honey, and let simmer for about 3 minutes. Remove from heat and allow to cool and continue steeping. When slightly cooled, pour in the heavy cream and vanilla extract. Put in the freezer to chill for about 30 minutes, or until sufficiently cooled. Strain into another container, then pour into the ice cream maker according to manufacturer's directions.
2. Makes about 1.5 quarts.
3. Note that the cook time is the time it takes the machine to freeze the ice cream mixture.

milk, coconut milk, honey, chamomile flowers, ginger, heavy cream, vanilla

Taken from tastykitchen.com/recipes/desserts/honey-vanilla-ginger-chamomile-tea-ice-cream/ (may not work)