Camomile and honey ice cream with plums

Total time: 13hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 174 Kcal, 3g Protein, 13g Carbohydrates, 12g Fat


  • Prepare the ice cream
  • 3 dl full-cream milk
  • 1 tbsp sugar
  • 4 bags camomile tea
  • 3 fresh egg yolks, beaten
  • 1 pinch salt
  • 3 dl full cream
  • 90 g liquid honey
  • Baked compote
  • 400 g mirabelle plums, halved
  • 1 bag camomile tea, contents only
  • 1 tbsp lemon juice
  • 1 tbsp cane sugar
  • Utensils
  • One baking dish

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  • Prepare the ice cream

    Heat the milk, teabag, sugar and salt in a pan and leave to absorb for approx. 10 mins. Remove the teabag, pour half of the milk in with the egg yolks and mix well. Pour the mixture back into the pan and simmer over a medium heat, stirring constantly, until the mixture thickens and turns creamy. Pour the mixture through a sieve to create a cream, stir well. Stir in the honey, leave to cool. Cover and chill for 8 hrs. or overnight.
  • Ice cream

    Stir the ice cream mixture, freeze for approx. 5 hrs., stirring with a whisk at least 4 times.
  • Baked compote

    Place the plums in an ovenproof dish. Add the sugar, lemon juice and camomile and mix together.
  • Bake

    Approx. 25 mins. in the centre of an oven preheated to 200°C. Leave the compote to cool, serve with the ice cream.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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