Chamomile Chardonnay Ice Cream

I like to think that I am pretty creative in the kitchen, especially when it comes to ice cream.  Flavors like Blueberry Mojito sorbet and Praline Bacon ice cream are not your typical scoops.  But I don’t think that I would have ever thought to combine chamomile and chardonnay in a scoop until I read through Jeni’s Splendid Ice Creams at Home.  Apparently this flavor is a favorite among moms around Mother’s Day, but I was intrigued so I decided to make the scoop in the fall.

The result was a floral and fruity scoop.  The chamomile tea seems to bring out the fruit flavors in the wine.  Good pairing, but I think next time I’d try making this as a sorbet or sherbet.  I felt like the cream was a little heavy for the light and delicate flavors of the tea.  I hope that some of you out there decide to make it and give me your opinion; leave a comment below.  Enjoy!

Chamomile Chardonnay Ice Cream
Recipe from Jeni’s Splendid Ice Creams at Home
Makes 1 quart

The chardonnay flavor is very evident in this scoop, so be sure to use a wine that is worth drinking on its own.  Poor wine will lead to a poor scoop, but an great wine will add depth and flavor to the scoop.

2 cups whole milk (500 ml)
1 Tablespoon + 1 teaspoon (11 g) cornstarch
1 ½ ounces (3 Tablespoons) cream cheese, softened
1/4 teaspoon fine sea salt
1 ¼ cups (313 ml) heavy cream, divided
2/3 cups (133 g) sugar
2 Tablespoons light corn syrup (30 ml)
1/4 cup dried chamomile flowers
1/4 cup Chardonnay

Fill a large bowl with ice water.  In a small bowl, mix 2 Tablespoons of the milk with the cornstarch.  In another large bowl, whisk the cream cheese and salt until smooth.

Combine the remaining milk with heavy cream, sugar, and corn syrup in a large saucepan.  Bring milk mixture to a boil.  Cook over moderate heat until the sugar dissolves, 4 minutes (must be exact for correct consistency). Remove from heat, add chamomile flowers and let steep for 10 minutes.

Strain the milk mixture through a sieve lined with a layer of cheesecloth, pressing on chamomile flowers with the back of a spoon to remove as much cream (and flavor) as possible.

Return milk mixture to sauce an and gradually whisk in the cornstarch slurry.  Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute.  Remove from heat.

Gradually pour the hot milk mixture into the cream cheese and whisk until smooth.  Add Chardonnay and stir well.  Pour mixture into a gallon bag and seal tightly.  Set baggie in the ice water bath, cover with some ice, and let stand, until cold, about 20 minutes or longer.

Once chilled, pour ice cream base into an ice cream maker (cut corned off the baggie) and freeze according to the manufacturer’s instructions.  Pack the ice cream into a plastic container.  Press a sheet of plastic wrap directly onto the surface of the ice cream (to prevent ice crystals) and close with an airtight lid.  Freeze until firm, at least 4 hours.