Salted Honey Chamomile Frozen Yogurt with Bee Pollen
Serves: serves 6-8
Ingredients
1 tablespoon Tapioca or Arrowroot Starch
1½ cans (about 2¼ cups) Coconut Milk (full-fat)
2 tablespoons Dried Chamomile Flowers
3 cups Plain Greek-style Yogurt (use coconut yogurt to keep it dairy free)
2 teaspoons Vanilla
1 teaspoon Vodka (optional - keeps it from being icy)
½ cup honey + 1-2 tablespoons (plus more for drizzling)
¾ teaspoon Sea Salt
Juice of ½ a Lemon
1-2 teaspoons Bee Pollen
Instructions
Place the tapioca starch in a saucepan and whisk in ¼ cup of the coconut milk until mixture is smooth. Add the remaining coconut milk and bring just to a boil, whisking occasionally. Remove from the heat. Stir in the chamomile flowers and cover pan with a lid. Let steep for 10 minutes.
When done steeping, strain the mixture into a large bowl, pressing on flowers to extract as much flavor as possible. Discard flowers. Add the yogurt, vanilla, vodka, honey(start with ½ cup and add more to taste), salt, and lemon juice to the chamomile-infused coconut milk and stir until smooth.
Refrigerate overnight or until very cold.
Freeze in an ice cream maker according to the manufacturers instructions.
When frozen, scoop into a chilled container, drizzle with honey, and sprinkle with bee pollen. Freeze for several hours, until solid.
Let sit on the counter for 5-10 minutes before scooping.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2016/04/06/salted-honey-chamomile-frozen-yogurt-with-bee-pollen/