Chamomile Honey Goat Milk Ice Cream with Tahini Streusel Crumble
No ice cream maker required
1 1/2 c (360 ml) heavy cream
1 c (240 ml) whole goat milk
4 egg yolks
1/2 c (100 g) cane sugar
1 tbsp (15 ml) honey
1/3 c (80 g) chamomile tea flowers (preferably whole flowers versus a tea bag)
<1/4 c (50 g) confectioners sugar
1/4 c (50 g) all purpose flour
2 tbsp (30 g) butter (cold)
2 tbsp (30 g) good quality tahini
For the ice cream:
- Prepare the chamomile steap by placing the tea flowers in a cheese cloth or you can place the flowers directly in the milk and strain your mixture in a fine mesh sieve post-steep.
- In a medium pot on medium heat, slowly bring the heavy cream and milk to a boil, and add the chamomile. While it is heating, in a bowl combine the egg yolks, honey and cane sugar. Whisk until the mixture is pale and the sugar is dissolved.
- As soon as the cream and milk have just boiled around the edges of the pot, remove from the heat. Slowly temper the egg mixture with the warmed cream and milk. Once tempered, add and combine the egg mixture into the cream and milk, and return to a low/medium heat, stirring gently for a few minutes, preferably with a wooden spoon. The custard will be ready after about 5 – 6 minutes or when you run your finger on the back of the stirring spoon and the custard coats the spoon, leaving a clear line where you ran your finger.
- Prepare a medium bowl for the custard and a larger bowl with a small ice bath. Pour the custard into the medium bowl and place the bowl into the larger bowl with the ice bath bowl, stirring gently to cool. (If you are using a sieve, this is the point where you could strain your mixture).
- Once cooled, place covered in the freezer for 4 – 6 hours, stirring every hour or so to break up any ice crystals. Time may vary depending on the temperature of your freezer and the material of the bowl you use. I find ceramic bowls work best.
For the streusel:
Note, you can also make the streusel with your choice of nut butter instead of tahihi, such as peanut butter, hazelnut butter, or cashew butter.
- Preheat oven to 375F/180C.
- Combine the flour and confectioners sugar in a bowl.
- Add the butter and tahini, and using a fork, start to combine the mixture. As the butter starts to break, start to mix with your fingers. You’re looking to just combine everything until you have little nuggets or clumps, like a sandy, crumbly dough. Do not overwork, as the butter will get too warm and you’ll end up with a smooth dough. Place in the refrigerator for at least 15 minutes to chill.
- Pour the mixture out on to a baking pan. Re-clump as necessary, using your fingers to make little nuggets of any tiny pieces. Bake for 8 – 10 minutes or until golden brown. Let cool.
- Top your ice cream with the streusel.