Lunch: Sour Cream Chamomile Ice Cream

Brock Windsor, chef-owner of Stone Soup Inn in Vancouver Island's Cowichan Valley in B.C., uses fresh chamomile for a light, herbaceous note. If you have access to fresh chamomile, give it a try here. Or use dried chamomile tea, which imparts a more earth

This recipe includes superfoods such as:

Lemon

Health benefits of Sour Cream Chamomile Ice Cream

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 cup half-and-half
5 chamomile tea bags or 3 tbsp. finely chopped fresh chamomile* leaves
2 cups sour cream
Pinch of kosher salt
1 teaspoon lemon zest
1 1/2 cups sugar

Instructions

Heat half-and-half to boiling in a small saucepan (if using tea bags). Add tea bags, remove from heat, and let steep 5 minutes. Press liquid from bags, discard them, and let liquid cool. For fresh chamomile, just stir it into cold half-and-half.
Whisk together chamomile mixture, sour cream, salt, lemon zest, and sugar in a bowl until smooth.
Freeze mixture in an ice cream maker according to manufacturer's directions until softly frozen, about 30 minutes. Transfer to a metal bowl, stir to distribute lemon zest, and freeze airtight until firm enough to scoop, at least 4 hours and as long as 1 week.
*Grow your own, or try a farmers' market.
Note: Nutritional analysis is per serving.