It’s been some time since I last posted a recipe. The last I shared, happened to be ice cream, and of course I’m sharing another ice cream recipe with you today too.
I’ve been busy planning and making decor for parties that time for new recipes and desserts, has been limited. Except for attempting to make macarons for a second time. There were definite improvements, the only thing that I still need to work on perfecting are not letting my shells to crack. They tasted great, but their appearance wasn’t quite there. Seems like I’ll have to experiment once I come back from my summer getaway in Portugal…It’s getting to be hot, to the point I don’t want to turn on the oven to bake, and I want refreshing and lighter sweets. Although ice cream isn’t necessarily “light”, especially considering the amount of heavy cream I use in this one, ice cream does satisfy all my sweet cravings, a couple spoonfuls is all I need to feel happy.
Berries are reaching their peak, and I’ve been eating some of the sweetest strawberries, I hope you have too, because they’re just delicious. I had a couple extra pints of both strawberries and blueberries that were going to go bad, and initially wanted to create a berry version of this lucious raspberry ice cream, but then I thought of jam. Aside from pie, when there is an abundance of summer berries, jam is what I think about, especially this boozy favorite.
I had leftover beaten eggs, from the frittata I made for my future cousin’s bridal shower, and although I’m quite partial to using yolks in my ice cream, I was curious how including the whites would affect the texture. So I doubled the recipe for my old-fashioned vanilla ice cream, using half the amount of egg yolks and the other, whole eggs. Oh and I threw in some chamomile tea, because this ice cream was anything but traditional. Surprisingly, it came together. Now I will say the texture is just a bit icy at first, but let it sit for a minute and everything begins to melt together to creaminess.This ice cream isn’t sweet, as I chose not to add too much sugar when making the berry jam, but feel free to add more if you’d like. It is subtle, and there is a slight chamomile flavor, it’s more of an herbal after taste, that pairs quite lovely with the berry jam swirl. 
I purposely made extra jam, because I wanted to jar it. I can’t even say this is jam, because it doesn’t have as firm of a texture, it’s more of a delectable sauce that should be topped onto this ice cream, and also toast or even waffles. This recipe is a quick jam recipe, that you should definitely keep on hand this summer when fresh berries are a plenty. And yes there is booze in this jam, but that is optional, of course. It’s a version of this jam, but instead I used St. Germaine, giving the jam a more dainty floral taste.
Since I will be away for the 4th of July, I thought this ice cream would be a perfect flavor to serve up at an outdoor celebration, plus you can’t beat a blue and white colored ice cream, go all-American and top yours with fresh strawberries. As far as the jam, serve it up the morning of fourth of July or even flavor your cocktails with it, yes it’s delicious!
Chamomile Tea Berry Swirl Ice Cream
Ingredients {Makes 2 quarts}
5 large – Egg Yolks
5 large – Eggs
2 cups – Sugar {I use organic cane sugar}
4 cups – Heavy Cream
1 cup – Milk
1/2 teaspoon – Kosher Salt
3 – Chamomile Tea bags
Berry Jam
2 cups – Strawberries {chopped}
2 cups – Blueberries
2/3 cups – Sugar {I use organic cane sugar}
3 teaspoons – St. Germaine liqueur
Recipe
Add the cream, milk, half the sugar, salt and the contents of the tea bags into a sauce pan, and heat over medium-high heat. Remove the mixture from the heat when it begins to bubble around the edges. Cover and let steep for 30 minutes. {Stir occasionally and taste to test chamomile flavor}
Whisk the yolks in a medium heat-proof bowl, just to break them up, then whisk in the remaining sugar. When the infused cream has developed its flavor, place it back on medium-high heat until it reaches a simmer and bring it down to medium heat. Scoop out 1/2 cup of the cream and whisk quickly into the yolks. {Make sure to add the hot mixture slowly and whisk quickly, so you don’t curdle the eggs} Repeat with another 1/2 cup. Stir the cream mixture as you slowly pour the yolk mixture back into the pan.
Cook the base over medium heat, constantly stirring until it has thickened, coating the back of your wooden spoon {about 2 minutes}. Strain the base through a fine-mesh strainer into a container over an ice-water bath. Stir until the base has cooled to room temperature, cover with plastic and refrigerate at least 2 hours or overnight.
Place the container you’ll be using to store your ice cream, in the freezer. Freeze the base in your ice cream machine according to the manufacturers directions. Remember when it leaves a mark as it churns, then you know you’ve hit the soft serve stage. Pour about 1/3 of your ice cream into the container, dollop a few tablespoons of the jam on top. Repeat this two more times, then with a chopstick or long wooden skewer gently swirl the mixture. Freeze until firm {about 4 hours}.
Berry Jam
In a saucepan, place the berries and sugar, cooking over medium-high heat until the berries have broken down and the liquid has evaporated {about 15 minutes}. Reduce heat to medium, and cook until thickened {about 5 to 10 minutes}. Let cool for a minute. Using an immersion blender or stand blender, blend the cooked down fruit until completely pureed, and smooth. Cool to room temperature, then place a third into an air tight jar or container, and top with a teaspoon of St. Germaine. Repeat two more times, and refrigerate until ready to mix into your ice cream base.
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