Honey Chrysanthemum Ice Cream

I was strolling the aisle of the supermarket deciding what ice cream flavour to make next, and spotted a bag of chrysanthemum flowers. I thought about Playmade’s honey chrysanthemum boba and decided to recreate it.

Honey chrysanthemum is no stranger to most folks in Singapore – most of us probably grew up drinking Yeo’s Chrysanthemum tea. I was never a big fan (waAaaay too sweet), but I do like the subtle bitterness of unsweetened chrysanthemum tea and it’s always a tea my family goes for at Chinese restaurants.

Instead of making regular boba using tapioca flour, I swapped it out for glutinous rice flour instead – if not the pearls will freeze rock solid in the freezer. I won’t be sharing the boba recipe I used as I didn’t like it – it was tasteless and the honey didn’t cut through as I expected. Will update if I ever revisit it!

I drizzled honey in between the ice cream layers hoping to help the honey stand out more. Would not recommend doing so – given how dense honey is, it will sink to the bottom and cause a gloopy mess and overly sweet bottom (that explains why it looks so odd and ‘wet’ in the photos lol). If you prefer a sweeter ice cream, increase the amount of honey in the ice cream mixture.

Honey Chrysanthemum Ice Cream

A refreshing drink translated into an ice cream! Making pearls from glutinous rice flour instead of tapioca starch prevents it from freezing hard. Inspired from Playmade's popular bubble tea flavour.

Courses: Dessert

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Difficulty: Beginner

Ingredients

Servings

• 320 g milk
• 35 g chrysanthemum flowers
• 40 g sugar
• 15 g milk powder
• 0.25 tsp xanthan gum
• 40 g honey
• 40 g light corn syrup
• 320 g heavy cream

Instructions

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1. In a small saucepan, warm milk until steam just begins to rise (do not boil). Add chrysanthemum flowers in milk, and let steep for ~30 minutes.

   

2. Strain chrysanthemum milk, discarding flowers. Set milk aside.

   Don't wash saucepan yet, you'll be reusing it in the next few steps.

3. Combine sugar, milk powder and xanthan gum. Mix well to combine and ensure no clumps.

4. In the same saucepan, add honey, light corn syrup and chrysanthemum milk. Mix well to combine.

5. Add milk powder mixture, mix well to combine. Heat over low heat until sugars are dissolved (do not bring to a boil).

   

6. In a resealable ziploc bag, pour heavy cream in.

   Pour milk mixture into heavy cream, mix well to combine. Store bag in fridge overnight, until mixture is very cold.

   

7. Once mixture is very cold, churn in ice cream maker according to manufacturer's instructions. Store ice cream for at least 4 hours in freezer before serving.