by Sarah Menanix · Modified: · This post may contain affiliate links
5 from 3 reviews
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In this chamomile honeycomb ice cream, imagine a sweet floral-infused ice cream with bits of homemade honeycomb candy crunching throughout.
With two walls of windows in the dining room and a heat wave the day I shot these photos, the scoopsturned to ice cream soupin 1-2-3 snaps. Yes, I just called 81°F a heat wave - a notable30° cooler than the day we got married- but without AC, this kind of temperature warrants opening allthe doors andshooting chamomile honeycomb ice cream in your skivvies. (Oh hey thereneighbors!)
(They can't actually see through oursheer curtains in the sun.) (I checked.)
Let's be real- this complaining is most definitely a thinly veiled bragabout our easy breezyCalifornia weather.I know we'respoiled - just not when I'm trying to take pictures of ice cream. For that, I'd prefer a walk-in freezer with natural light. Someone patentthis idea quick.
Honeycomb Ice Cream
After refreezing the ice cream for an hour (and reluctantly putting pants on), I invited our neighbors over for scoops. Have you ever seen little kids eat ice cream? They take theirsweet time - a strategy that generally serves them wellbydragging out the ice cream enjoymenteven longer. Withmelty ice cream and a hot day though, this painfully slow nibblingapproachmeans they'llget one, maybe two, bites of ice cream in before it melts.
And that's exactlywhat happened. I lookedover just as I sat down with my own scoop to find Rosa (4 years old)drinking her ice cream. Across the table her 1½ year old brother followed suit.When ice cream melts, it's basically a milkshake, right? I guess I should have served it with straws instead of spoons. (Or straw spoons?)
How to Make Honeycomb Ice Cream
Imagine a sweet floral ice cream with bits of honeycomb crunching throughout. In this honeycomb ice cream, the smooth chamomile flavor punches through the sweet honeyed candy to have a shining moment while the honeycomb bits adds a dose of crunch to keep things dramatic.
To make the chamomile ice cream, infuse the cream with chamomile tea. Strain and chill the ice cream base then churn it into ice cream. Meanwhile, make some magic honeycomb candy to break up into the ice cream
When I madethis vegan strawberry coconut chocolate chip ice cream, I thought no other ice cream could ever compare. Then I made this chamomile honeycomb ice cream and now I'm pretty sure 2015 has two ice cream flavor mascots. I'm alsopretty sure I have anice cream obsession.
Floral Ice Cream
This chamomile honeycomb ice creamis part of anedible flowers virtual potluck, just in time for spring blossoms. Fortunately it's virtual or surely I'd have shownup in my underwearwith dessert soupinstead.
When Reneeinvited me tojoin thepotluck, I immediately started eatingwild flowers from my backyard. Just to break the ice. Then Iworked on two recipes in tandem becausedecisions paralyzeme. So that'show these hibiscus strawberry curd tarts came about. And now I'm consideringinfusingall my desserts with blooms from here on out.
Hop on over to see what edible flower recipes this group of inspiring bloggers brought to the potluck.
Recipe
Chamomile Honeycomb Ice Cream
yields: 1 large quart
Imagine a sweet floral ice cream with bits of honeycomb crunching throughout. In this honeycomb ice cream, the smooth chamomile flavor punches through the sweet honeyed candy to have a shining moment while the honeycomb bits adds a dose of crunch to keep things dramatic.
5 from 3 reviews
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Ingredients
Honeycomb
- 1½ cup granulated sugar
- ¼ cup + 2 tablespoons water
- 3 tablespoons honey
- 3 tablespoons light corn syrup
- ¼ teaspoon kosher salt
- 1 tablespoon baking soda, sifted
Chamomile Honeycomb Ice Cream
- 2 cups whole milk
- 1 tablespoon + 1 teaspoon Bob’s Red Mill tapioca flour, or corn starch
- 1½ ounces (3 tablespoons) full-fat cream cheese (blocked), room temperature
- ⅛ teaspoon kosher salt
- 1¼ cup heavy cream
- ½ cup granulated sugar
- 2 tablespoons light corn syrup
- 1 tablespoon honey
- 1 teaspoon lemon zest
- ⅓ cup dried chamomile
- 1 cup honeycomb pieces, recipe above
INSTRUCTIONS
Honeycomb
Line a small baking sheet with parchment paper.
Combine the sugar, water, honey, corn syrup, and salt in a medium heavy saucepan, stirring just to combine.
Bring it to a boil over medium high heat and cook, without stirring, until it reads 296°F on a candy thermometer.
Remove the saucepan from heat and quickly but carefully stir in the baking soda (the sugar will bubble up rapidly).
Pour the bubbling sugar onto the lined baking sheet and let set completely while you make the ice cream, about an hour.
When it's completely cool, break honeycomb into pieces no larger than ½-inch. The honeycomb will keep in a plastic bag for a few days.
Chamomile Honeycomb Ice Cream
Whisk 3 tablespoons of milk with the tapioca starch in a small bowl until smooth. Set aside.
In a small bowl, whisk cream cheese and salt until smooth and creamy.
In a medium saucepan, combine remaining milk, heavy cream, sugar, corn syrup, honey, and lemon zest and bring it to a boil over medium-high heat. Let it boil for 4 minutes.
Remove from heat and stir in dried chamomile. Cover and let steep for 20 minutes.
Meanwhile, prepare an ice bath by filling a large bowl with ice cubes and water.
Strain the milk through a fine mesh sieve lined with a cheese cloth, squeezing all the liquid through. Return the strained milk to the saucepan.
Give the corn starch slurry one last whisk to make sure it's completely incorporated. Slowly whisk the corn starch slurry into the hot milk saucepan and bring it back to a boil over medium-high heat.
Cook, stirring, until it thickens until it lightly coats the back of a wooden spoon, about 1-2 minutes.
Slowly pour a cup of the hot milk into the cream cheese bowl and mix until smooth. Pour the cream cheese mixture into the saucepan and whisk until completely smooth.
Pour the ice cream base into a large 1-gallon Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes.
Pour the ice cream base into the bowl of your pre-frozen ice cream maker. Follow the directions on your ice cream maker to churn the base into ice cream, until it is the consistency of soft-serve, about 15-20 minutes.
Add the honeycomb pieces and churn just until evenly incorporated throughout, 1 more minute.
Pack the ice cream into an air-tight storage container or a metal loaf pan, pressing a sheet of parchment paper directly against the ice cream.
Freeze until firm and the honeycomb has softened, at least 4 hours, but preferably overnight.
Notes
Honeycomb adapted from Lollipop Love, ice cream base adapted from Jeni's Splendid Ice Creams at Home.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.
More Gluten-Free Dessert Recipes
- Gluten-Free Pie Crust
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65 Comments
Kathryn -
I made a strawberry + chamomile ice cream a couple of weeks ago and it was delicious so I'm keen to see what else I can make with my leftover chamomile. This sounds like it fits the bill perfectly. I do like an ice cream with a bit of crunch in it too...
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Sarah Menanix -
Dude - strawberry chamomile?! That sounds like a match made in heaven!
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Thea @ Baking Magique -
Sarah, this ice cream looks amazing and I've wanted to try making honeycomb for ages now so I'll have to give it a try soon :)
Sarah Menanix -
Thank you so much Thea! Honeycomb has been on my bucket list for awhile now too and it's much less intimidating than it looks!
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Aysegul -
Here I am, sitting in front of my computer, and - literally - drooling over this gorgeous looking ice cream. I have never had the combination of honeycomb&chamomile, but as a lover of both flavors I can only imagine how delicious it must be.
And your photography.. so so SO gorgeous!Reply
Sarah Menanix -
Aw - Thank you so much! I wish I could share a scoop with you!
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Lynn | The Road to Honey -
Unfortunately I am still wearing my coat here in New England but rumor has it that our weather will be on the up and up. This ice cream looks simply divine and I am still baffled that the neighbors didn't suck it all down in one fell swoop.
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Sarah Menanix -
Ice cream in a coat is totally where it's at;) (Then it won't melt!!)
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Molly -
Such a beautiful post! And I love this flavor combo idea! I used to work for a candy company in Brooklyn that made chocolate covered honeycomb - cracking it up like that once it's done is sooooo satisfying :)
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Sarah Menanix -
I totally agree! Cracking it up was one of my favorite parts! Thank you so much, Molly!
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Lisa @ Healthy Nibbles & Bits -
Okay, so I know we have no right to be complaining about the weather, but what the heck was up with the heat spike last week?! You are totalllly rocking out the edible flowers recipes lately. Wishing I could just dig in!
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Sarah Menanix -
Riiight?! I'm glad someone else knows what I'm talkin' about! (I've got more edible flowers to come too! I just couldn't stop...) Can't wait to cook with you soon!
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Jenna -
You always make the most fasinating ice cream flavors! Might have to try taking a stab at making homemade honeycomb.
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Sarah Menanix -
Oh my gosh - that's such a sweet compliment! I think 2015 is going to be the year of ice cream - I've got more coming up soon too;)
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Ileana -
Yep, I could eat this ice cream for all of 2015! Love the flavor combination!!
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Sarah Menanix -
Thank you! This reminds me, I should go get another scoop for dessert;)
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Joy | The Joyful Foodie -
Can I be your neighbor? They get all the good stuff! :P Honey and chamomile is such a perfect combo and sounds like genius turning it into ice cream. I'm firmly in the mindset that ice cream wins all, though. :)
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Sarah Menanix -
Ice cream is my happy food too:) I'm so glad you like this one - thank you so much!
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Sherrie -
Sarah I am dying dying dying over this post and recipe and photos. Quite possibly the best thing I've seen in a really long time. Mouth wide open, drool on keyboard, I'm in love, xo!
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Sarah Menanix -
I'm totally fangirling over your sweet comment right now! This is the best comment ever - thanks for making my day, Sherrie:) I wish I could send you a scoop via e-mail (when will they get that food printer ready for mass production??
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Brooke -
This looks so delicious! I'm glad there's lots of dairy-free options so I can make this ice cream. Do you have any suggestions if I substitute milk, cream cheese, and any other dairy items for vegan options?
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Sarah Menanix -
Thanks Brooke! If I were to make this vegan (which I almost did!), I would use this strawberry vegan ice cream base, but omit the strawberries and vanilla bean and increase the sugar to 3/4 cup. Instead of steeping the vanilla beans, I would steep the chamomile in that step! I just made that vegan ice cream but as vanilla bean, so I know it works without the strawberries too:) You can also make the honeycomb without the honey, just adding more corn syrup or even using agave in place of the honey - I've seen lots of recipe online with those substitutions! I hope you enjoy!
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renee (will frolic for food) -
well this sounds brilliant. honeycomb candy in a cream cheese chamomile and honey base? yep. you're a genius. you can show up at my house with this in various forms of meatiness any time. and i promise i'll turn the A/C on. <3
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Sarah Menanix -
Can I have a double scoop of your lilac ice cream in exchange?? I promise to wear clothes...
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Shelly @ Vegetarian 'Ventures -
Wow - this is beyond beautiful! I've never seen honeycomb made before and am now fascinated with that process!
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See AlsoPeaches & Cream SmoothieSarah Menanix -
Thank you Shelly! It's crazy how quickly the sugar bubbles up when the baking soda is added! It's dangerously addicting too...(says the girl who has a dentist deep cleaning appointment tomorrow...)
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Meg | Bread+Barrow -
This is amazing. It looks SO YUMMY! I love love love honeycomb and have yet to make it myself - I will be giving this a go ASAP. So beautiful, and honestly, I love melty ice cream. My sister used to microwave hers before eating it…weird kids! xx
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Sarah Menanix -
Haha - we used to microwave ours too! I totally forgot about that until you JUST mentioned it. Mostly because I was way too weak to scoop hard ice cream :P Thank you so much, Meg! <3
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Tessa | Salted Plains -
The fact that you put honeycomb in this ice cream is totally awesome, but also, I love that you combined it with chamomile! I'm a big fan of having a bit of crunch in my ice cream. The kids might be on to something with the milkshake thing too! ;)
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Sarah Menanix -
Crunch in ice cream is the best part, right?! I love when I get a big chunk of whatever filling in my spoon!
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Amy @ Thoroughly Nourished Life -
I'll bring my own straw, dessert spoon, and pair of pants if you ever need help dealing with extra melting ice cream ;)
I love that this is infused with beautiful golden chamomile flowers and given some spunk with chunks of homemade honeycomb. This is just perfection Sarah! I cannot wait to make this as soon as I get my ice cream maker out of storage. It will be the middle of winter, not too cold for ice cream (is it ever?) but cold enough to stop it melting into milkshakes too soon :)
PS. Your neighbours must love you!Reply
Sarah Menanix -
Haha - I just laughed out loud. I'm imagining you showing up like "here, put these pants on. I want ice cream." Ice cream in the middle of winter is totally welcome:)
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Thalia @ butter and brioche -
Craving a scoop right now! This ice cream looks and sounds wicked and I just love using the flavour of chamomile so I can imagine it tastes incredible too.
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Sarah Menanix -
Thanks so much Thalia!
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Traci | Vanilla And Bean -
Good grief, I wish you were my neighbor! Those kiddos must be banging on your door all the time.. thinking you have an endless supply of luscious ice cream spewing fourth from your freezer. I adore chamomile and grow a small pot of it every summer. I'm thinking I need to plant more! It won't be ready for a few more months, but I know where I can get some dried flowers. And this honeycomb! WoW! I didn't know homemade was even possible! It sounds just spectacular and oh so refreshing. Looking forward to whippin this one out, Sarah! And what a fabulous pot luck; looking forward to browsing! Thank you my dear!
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Kristi @ Inspiration Kitchen -
GAH! This looks like delish ice cream Sarah! And, i know what you mean about it melting in seconds. Ugh. I've had that happen and ice cream can be so tempermental. :-) But, yours looks absolutelly amazing despite the high heat! I want some of this now.
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cynthia -
Everything about this is MAGICAL. The honeycomb and that incredible texture, chamomile, my favorite flavor to infuse in anything ever, these gorgeous photos!!!! Sarah, you're an ice cream goddess. This is perfection.
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Sarah Menanix -
Aww - thank you so much Cynthia!! I'm crazy for chamomile too - let's infuse anything and everything! <3 <3 <3
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Amanda Paa -
i'm so in love with these photos! and the thought of using honeycomb intrigues me so much. i bet the chamomile was the perfect compliment, subtle but enough to get it that "edge up." and the little buds are so pretty! xo
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Annie @Maebells -
Just beautiful!!
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betty | le jus d'orange -
OMG. Sarah this is BEAUTIFUL. I love the light in these photos (hehe, ice cream melting problems are totally funny and giggle-worthy. I've been in the same spot numerous times. Universal food blogger problem!), but the main thing about this post: CHAMOMILE HONEYCOMB? Ever since I saw the Food52 review of Fancy Desserts and I saw the honeycomb dessert, I've wanted to try it. Then I clicked over to your post and my jaw dropped. Your honeycomb looks PHENOMENAL. Why can't I be in the bay area while you're making all these delicious foods? I could be your neighbor and drink melted ice cream throw a straw too, you know. On that note, I'm choosing dates to visit (this is happening 100%. Just have to choose the best dates) and we are hanging out, no matter what!
PS I just went and stalked your wedding photos. Gorgeous girl - it seemed like such a happy day!!!!
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Grace @ Earthy Feast -
Everything about this ice cream is just brilliantly beautiful. The flavors, your pictures and styling - that light!! *Open hands with light rays emoji! I wish I could be your neighbor so bad, seriously, are there any houses for sale on your street?! We could eat ice cream without pants - think about it. ;)
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ellie | fit for the soul -
I'm gonna cry this is so beautiful!!!!!! 0_0 I particularly love the picture with the flowers sprawled out in the pot.
And wow, the flavor sounds unlike any other....care to open a gelateria in LA? Okay okay, SF is okay too. And that freezer idea is wayyyy too awesome. I think with the crazy way things are going in the foodie photography world, a small freezer box with a 'window" is more than feasible, hah! ;)
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Sarah | Broma Bakery -
OK these are beyond gorgeous, Sarah! Like I don't even know where to begin. The homemade honeycomb, the gorgeous overhead shots, or that amazing wood background. And more. Ugh, I love this post I love this post!
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Kayley | The Kitchen McCabe -
This combo? Gorgeous. Pictures? Gorgeous. I love the soft light. Sooooo pretty. But really, this flavor combo sounds killer! I love that you made your own honeycomb.
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Amy | Club Narwhal -
Oh, Sarah, this ice cream is the bee's knees (sorry, couldn't resist)--I am LOVING that honeycomb! Also, I can only hope it someday gets warm enough here in Michigan to melt ice cream :) Gorgeous work, as usual!
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Julia -
It was getting pretty toasty here in Reno for a hot minute, but then it cooled back down this week. We've even had a little bit of snow this morning!
I am SO impressed by that honeycomb! So gorgeous! I really must make this ice cream as soon as humanly possible so that I'm ready for the next heat wave...slash I want to eat this every day of my life, thankyouverymuch! ;)
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Kristi @ MySFKitchen -
Gorgeous shots, even in the heat! :-)
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Jasmin -
Ok, I'm still walking around my house with pants (and a sweater) on, so it's safe for me to look these wonderful photos of ice cream - for now :)
Putting chamomile in it is great idea, I will try it definitely, just have to convince European spring to hurry with some heat waves...Reply
Kirbie -
Love, love this! Chamomile and honey are two of my favorites, so this ice cream flavor is so up my alley! Now I just need someone to make it for me.
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Ingrid - For the Love of Pie -
Sarah! I am so happy I found your blog. REALLY love your recipes and your pretty photo's. Will follow you from now on. Warm regards from the Netherlands, Ingrid.
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Marissa | Pinch and Swirl -
The flavors and textures in this!!!! Pure elegance.
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Anna @ Crunchy Creamy Sweet -
Sarah, your photos are breath-taking!! So gorgeous! I can't even imagine how incredibly delicious is the ice cream!
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Min -
My friend...wow....you always leave me speechless! I've been feeling so devastated ever since the Blue Bell recall, but instead of feeling sad and deprived, I should make a flavorful ice cream like this myself! Seriously, your neighbors are so lucky...If I was your neighbor, I would seriously peak through your window everyday...ok that's kinda creepy haha.
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Jacqui -
I am so glad I am not an ice cream addict.......I only eat it everyday!!
More flavours to add to my listReply
Carla (@charliesue) -
Why aren't *WE* neighbors? I love chamomile. I love honeycomb. AHEM.
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Cheyanne @ No Spoon Necessary -
Okay, first of all, melting, drippy or perfectly creamy and frozen- your photography is gorgeous♡ I want to jump through my screen and slurp, or scoop up, all of this ice cream!! Second, the flavor of this ice cream sounds unbelievably delicious!!! I am TOTALLY making this. Stat! Third, I feel you on the heat being no fun when trying to take photos of a lot of dishes, especially ice cream. I reside in flordia, so I completely get the frustration. However, devouring a very large bowl of this, afterwards? Totally worth every annoying second. :)
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Kim@Day7Kitchen -
Hi Sarah! This is such a cool and inspiring idea to participate in virtual potlucks and an innovative way to build food blogger community and share new recipes! I loved your honeycomb idea and plan to incorporate it into my own desserts soon! Thanks for sharing!
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Sarah Menanix -
Aw - it was so much fun to participate in it. I hope you love the honeycomb as much as I do:)
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Rachael @ Set the Table -
wow- this looks absolutely incredible! next on my must-try list, for sure!
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Rachel @ Everyday30 -
I made this and it was soooo good!
I cheated and used Crunchie bars (which I think are only available in the UK, but are basically chocolate-coated honeycomb) for the honeycomb. I also used 5 camomile teabags instead of the flowers.
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Sarah Menanix -
Oh my gosh! I'm so glad you made it and loved it - thank you so much for coming back to let me know:) Those crunchie bars sound awesome! Teabags work great in replacement for loose-leaf - in a pinch, that's what I use too!
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Eden Passante -
Wow! This sounds amazing! I've never seen honeycomb ice cream before, but I'm so in!
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Diana -
Beautiful, delicious and fragrant combination
magical pictures and recipe - inspires me.
I did this ... ice cream is great and you love him.
Thank you, greetings and a happy summerReply
Alex -
I tried growing chamomile for the first time this summer, and I wanted to make something fun with it, so I tried this ice cream.
Oh my gosh, it is seriously addictive. The texture is soft and creamy, and it remains easy to scoop even after being in the freezer. The chamomile flavor is strong and clear, and the honeycomb candy adds a toastiness that enhances the chamomile. I was worried the candy pieces would dissolve or get weird, but they stayed crunchy and light, which is a fantastic contrast to the ice cream. It's a brilliant texture to bring to ice cream, frankly. It really makes this recipe stand out.
My only problem is that this recipe is very, very sweet, even after freezing. I was worried it would be too sweet, but the candy brings a depth that makes it work; I can't stop eating it. All the same, I will reduce sugar next time I make it. Hopefully, it won't affect the texture much, but I think the cornstarch will keep it smooth.
My chamomile harvest was very small, so in the end, I mostly used store bought tea. I will plant more next year, because now I want to see how it tastes when made entirely with home grown chamomile! I also look forward to experimenting with different kinds of honey. Thank you for sharing this recipe!
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5 from 3 votes (3 ratings without comment)
