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.
| 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 |
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。