This ice-cream combines many amazing tastes - great for an autumn feeling. The bee pollen on top gives this ice-cream a nice texture and color to round off the perfect desert.
用料
| Tapioca - 木薯澱粉 | 1 Tablespoon - 1湯匙 |
| Coconut Milk (full-fat) - 椰奶(全脂) | 2 1/4 cups - 2 1/4杯 |
| Dried Chamomile Flowers - 幹甘菊 | 2 Tablespoons - 2湯匙 |
| greek-style Yogurt - 希臘的酸奶 | 3 Cups - 3杯 |
| Vanilla - 香草 | 2 Teaspoons - 2茶匙 |
| Vodka - 伏特加 | 1 Teaspoon - 1湯匙 |
| Shangrila Farms Honey - 香格里拉農場的蜂蜜 | 1/2 Cup - 1/2杯 |
| Sea Salt - 海鹽 | 3/4 Teaspoon - 3/4茶匙 |
| Bee Pollen - 香格里拉農場的玫瑰花粉 | 1 Teaspoon - 茶匙 |
Honey Chamomile Frozen Yogurt with Bee Pollen 蜂蜜甘菊的酸奶跟玫瑰花粉的做法
Place the tapioca starch in a pan and whisk in 1/4 cup of the coconut milk until smooth.
Add the remaining coconut milk and bring to a boil, whisking occasionally.
Remove from the heat.
Stir in the chamomile flowers and cover pan with a lid.
Let sleep for 10 minutes.
在鍋裡混合均勻木薯澱粉和1／4杯椰奶。加餘下的椰奶。煮開椰奶，間或攪一攪不斷攪拌。將鍋離火，拌入甘菊，蓋好鍋蓋。悶十分鐘。
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, salt and lemon juice and stir until smooth.
將混合物放入一個大碗中，擠壓花瓣從花中提取儘可能多的味道。把花丟棄。加酸奶，香草，伏特加，蜂蜜，海鹽和檸檬汁。混合均勻.
Refrigerate overnight or until very cold.
冷藏一夜直到很冷。
Freeze in an ice-cream maker.
凍結在一個冰激淋的容器中。
When frozen, scoop into a chilled container, drizzle with honey and sprinkle with bee pollen. Freeze for several hours, until solid.
結冰時，撒蜂蜜和玫瑰花粉在冰淇淋上。冷凍幾個小時。
Let it sit on the counter for 5-10 minutes before scooping.
吃之前，從冰櫃拿出來，解凍5到10分鐘。
烹飪屋
