Honey-Chamomile Gelato

Honey-Chamomile Gelato
Staff Writer
Honey-Chamomile Gelato
Emma Laperruque
Honey-Chamomile Gelato

Gelato is just "ice cream" in Italian, right? Actually, no! There's a key fundamental difference and — be warned — it may turn you into a gelato fiend. Ice cream follows a 2:1 cream-to-milk ratio, whereas gelato follows a 1:2. Which means you can eat twice as much, no guilt attached. (A tour guide in Rome told me that, so it must be true.)

This gelato follows the expected ratio with some unexpected flavors. Chamomile tea bags are steeped in simmering milk, then stirred with egg yolks and honey to create a subtly sweet and floral custard. After it churns in an ice cream maker, the gelato is layered with oh-so many drizzles of honey, to create Pooh-approved ribbons in every scoop.

Click here to see Cooking with Honey — 8 Great Recipes.

6
Servings
190
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups whole milk
  • 4 chamomile tea bags
  • 4 egg yolks
  • 1/2 Cup honey, plus more for drizzling
  • 1 Cup heavy cream

Directions

In a medium-sized saucepan, bring the milk and tea bags to a simmer over medium heat, stirring every so often so the bottom doesn't burn.

Meanwhile, in a medium-sized bowl, using an electric mixer, beat the egg yolks and honey until the mixture is well blended and thick. 

Slowly pour a ladleful of the hot milk onto the yolks. (This will temper the eggs so they don’t curdle.) Add the warmed egg-milk mixture to the saucepan and continue to cook, stirring frequently, until the mixture is thick enough to coat the back of a spoon. Remove from the heat. At this point, you can either chill the custard in the refrigerator until cold or, more quickly, cool it over an ice bath.

When the custard is chilled, remove the tea bags and stir in the cream. Freeze in an ice cream maker according to manufacturer’s directions.

Once fully churned, drizzle a few zig-zags of honey in the bottom of the container you're using to freeze the gelato. Add a couple scoops of gelato. Drizzle on more honey. Continue this layering process — and don’t mix the layers! — until the container is full. Repeat with another container, if necessary. 

Nutritional Facts

Total Fat
9g
13%
Sugar
12g
13%
Saturated Fat
5g
21%
Cholesterol
26mg
9%
Carbohydrate, by difference
22g
17%
Protein
4g
9%
Vitamin A, RAE
223µg
32%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
128mg
13%
Choline, total
17mg
4%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
115µg
29%
Iron, Fe
6mg
33%
Magnesium, Mg
21mg
7%
Niacin
3mg
21%
Phosphorus, P
113mg
16%
Selenium, Se
5µg
9%
Sodium, Na
133mg
9%
Vitamin D (D2 + D3)
2µg
13%
Water
80g
3%
Zinc, Zn
2mg
25%

Honey Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Honey Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.