2 cups whole milk
4 teaspoons cornstarch
2 cups heavy cream
2/3 cup honey
7 chamomile tea bags
1 teaspoon kosher salt
3 tablespoons cream cheese, softened
Combine 1/4 cup of the milk and the cornstarch until smooth and set aside.
In a large saucepan, whisk together remaining milk and the cream along with the honey and salt. Bring to a boil over medium-high heat. Cook for 4 minutes, then remove from heat, add tea bags, cover, and let it steep for 2 hours.
Strain the mixture and discard tea bags, squeezing to remove as much milk as possible. Return milk mixture to a boil, add the cornstarch slurry and cook, stirring, until thickened, about 2 minutes.
Pour 1/4 cup of the hot milk mixture into a small bowl with the cream cheese and whisk until completely smooth, then whisk this into the rest of the milk mixture. Cover and chill thoroughly.
When mixture is completely chilled, churn ice cream according to manufacturer instructions and transfer to a storage container before freezing. Makes a generous quart.