- 8 fluid ounces organic whole milk
- 4 ounces flower honey
- 6-10 chamomile tea bags
- 2 egg yolks, beaten
- 1 teaspoon natural vanilla extract
- 5 fluid ounces double cream
- 2 teaspoons bee pollen
Pour the milk into a saucepan and bring to a boil. Add the teabags and set aside to steep for 10 minutes.
Add the honey, return the saucepan to the heat and whisk continuously until the milk almost returns to boil.
Pour the cream into the egg yolks and mix together thoroughly. Very slowly, pour in the boiling milk mixture, whisking quickly (to avoid turning into scrambled eggs).
Strain through a fine sieve into a clean bowl and allow to cool.
Decant into an icecream machine and follow the maker’s instructions until churned. If you don’t own one, put the honey custard into a bowl in a freezer and whisk every 10 minutes or so until frozen.