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

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  

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

1. 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.
   
   在鍋裏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。

2. 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.

3. Refrigerate overnight or until very cold.
   冷藏一夜直到很冷。

4. Freeze in an ice-cream maker.
   凍結在一個冰激淋的容器中。

5. 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。

6. 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。