2 tsp. vanilla extract – though I like to double the recipe for vanilla
Combine half-and-half, cream, honey, and chamomile in a large saucepan.
Place over medium heat.
Stir occasionally until mixture just barely begins to simmer. Do not boil!
Remove the mixture from heat immediately and allow to cool for a few minutes.
Strain out chamomile.
Whisk in the vanilla extract and pour mixture into a lidded container.
Refrigerate overnight to allow flavors to develop.
Pour mixture into an ice cream maker and freeze as directed.
Once semi-solid, spoon the mixture back into a lidded container and harden in the freezer for at least one hour before serving.
Of course, you can also consider having a cool libation with a flower-infused cocktail courtesy of Doni Belau’s fab Paris cocktail book.
Her recipe is the following for a Flower Cosmo.
2 oz. flower-infused vodka
1/2 oz. triple sec or Cointreau
1/2 oz. lime juice
3/4 oz. cranberry juice
Pour all ingredients into a cocktail shaker and shake with ice until very cold. Strain and place in a frozen martini glass and garnish with organic rose petals.
And since I look at everything through the prism of flowers, perhaps contemplate while drinking or eating these“ICE CREAM” double tulips for late summer planting – named because of how much they look like ice cream cones.
Fun fact: A normal tulip has six petals while the double has twice the amount.
Dutch Grown and Brecks are some of the companies that offer a choice between standard Ice Cream Tulips and Banana Ice Cream Tulips. The standard variety is the color of vanilla ice cream, surrounded by a second layer of petals, colored pink and green. The Banana Ice Cream Tulips start life as a large round sphere that slowly changes from green to a purplish pink with green stripes. Definitely something refreshing for your garden that you can appreciate for next year when temperatures hopefully won’t be so hot.