Honey and chamomile ice cream terrine from The Big Sur Bakery Cookbook: A Year in the Life of a Restaurant by Catherine Price and Michael Gilson and Philip Wojtowicz and Michelle Wojtowicz

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Reviews about this recipe

  • Nord1jus

    I was slightly worried that the honey might overpower it, but the refreshing flowery flavour from the camomile balances out really nicely.

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