Honey, coconut milk, chamomile flowers, eggs. Such a simple list. It’s a rainy Sunday and I’m finishing up writing my final paper and presentation for cooking school. On Tuesday I will do a 45-minute cooking demonstration – we’ve each chosen a health topic to focus on, and mine is post-partum nutrition. I’ve learned all about the kinds of meals (soups, broths, meals full of vitamins, protein, omega-3s) that a new mom would need, and yet I feel like throwing in one ice cream recipe into my final project. Chamomile is great for babies – in fact, in some Mediterranean countries, newborns are fed cooled chamomile tea shortly after birth to calm them.
I found this recipe through the Big Sur Bakery, a favorite destination restaurant on Hwy 1 in Big Sur. When I’ve been there, its usually damp, dark weather with magical mists filtering through redwood trees. So, on this rainy day, a healthy, comforting ice cream recipe from Big Sur seems appropriate.
Chamomile Honey Coconut Ice Cream:
Adapted from the Big Sur Bakery
- 2 cans organic coconut milk
- 1/2 cup honey
- 1/2 cup chamomile flowers
- 4 egg yolks
- Optional addition: sliced pears or peaches with a sprinkle of sugar or coconut sugar on them!
- Combine coconut milk and honey in a medium saucepan and bring to a boil. Remove pan from the heat, add chamomile flowers, and steep for 10 minutes.
- Pour the mixture through a fine-mesh sieve into a bowl. Discard the chamomile. Return the strained mixture to the saucepan.
- Whisk egg yolks in a large bowl until smooth. Bring coconut milk mixture back to a boil, and slowly ladle the hot liquid into the egg yolks, whisking constantly. Return the mixture to the pan and cook over very low heat, stirring with a wooden spoon, until the liquid is thick enough to coat the back of the spoon.
- Strain the liquid through a fine-mesh sieve one more time, and refrigerate until cold. Freeze the mixture in an ice cream maker according to the manufacturer’s directions.
- About 10 minutes before serving, slice the pears and put them into small bowls for serving. Sprinkle with coconut sugar and let them macerate. Serve ice cream on top of pears.
Yields: 1 quart