Honey Chamomile Frozen Yogurt with Bee Pollen 蜂蜜甘菊的酸奶跟玫瑰花粉

菜谱
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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 - 木薯淀粉	1 Tablespoon - 1汤匙
Coconut Milk (full-fat) - 椰奶(全脂)	2 1/4 cups - 2 1/4杯
Dried Chamomile Flowers - 干甘菊	2 Tablespoons - 2汤匙
greek-style Yogurt - 希腊的酸奶	3 Cups - 3杯
Vanilla - 香草	2 Teaspoons - 2茶匙
Vodka - 伏特加	1 Teaspoon - 1汤匙
Shangrila Farms Honey - 香格里拉农场的蜂蜜	1/2 Cup - 1/2杯
Sea Salt - 海盐	3/4 Teaspoon - 3/4茶匙
Bee Pollen - 香格里拉农场的玫瑰花粉	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.

在锅里混合均匀木薯淀粉和1／4杯椰奶。加余下的椰奶。煮开椰奶，间或搅一搅不断搅拌。将锅离火，拌入甘菊，盖好锅盖。闷十分钟。
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.
将混合物放入一个大碗中，挤压花瓣从花中提取尽可能多的味道。把花丢弃。加酸奶，香草，伏特加，蜂蜜，海盐和柠檬汁。混合均匀.
Refrigerate overnight or until very cold.
冷藏一夜直到很冷。
Freeze in an ice-cream maker.
冻结在一个冰激淋的容器中。
When frozen, scoop into a chilled container, drizzle with honey and sprinkle with bee pollen. Freeze for several hours, until solid.
结冰时，撒蜂蜜和玫瑰花粉在冰淇淋上。冷冻几个小时。
Let it sit on the counter for 5-10 minutes before scooping.
吃之前，从冰柜拿出来，解冻5到10分钟。