1-First, gather and measure all ingredients for your Chamomile Blackberry Ice Cream to make the process smooth. Rinse the blackberries and prepare the chamomile infusion setup, including an ice bath for rapid cooling. This step sets the foundation for a creamy texture and balanced flavors.

2-Next, whisk together the sugar and cornstarch for the blackberry swirl to prevent clumping, then cook the blackberries with sugar, cornstarch, and lemon juice over medium-low heat until thick and bubbly, about 10-12 minutes. Blend the mixture, cool it slightly, sieve to remove seeds, and chill it for later use, which helps intensify the flavor and avoid a gritty texture.

3-For the chamomile base, whisk 3 tablespoons milk with 3 tablespoons cornstarch to create a slurry. In a saucepan, combine the remaining milk, heavy cream, sugar, honey, and vanilla, bringing it to a boil while stirring to avoid scorching, then steep with dried chamomile for 20 minutes. Strain through a fine mesh sieve with cheesecloth, add the slurry, and cook until thickened.

4-Mixing and Chilling the Base Mix a portion of the hot milk mixture with the cream cheese until smooth, then incorporate it back into the saucepan along with optional vodka for easier scooping. Pour the mixture into a zip-top bag, seal it, and chill in an ice bath for 30 minutes or refrigerate for 2-4 hours until cold. This chilling step is crucial for the best texture and flavor melding.

5-Once chilled, churn the base in your pre-frozen ice cream maker for 15-20 minutes until it reaches soft-serve consistency. Layer the churned ice cream with the chilled blackberry sauce in a metal loaf pan, swirling gently, and freeze until firm, preferably overnight. Prep time is about 5 minutes, cook time 15 minutes, with additional chilling and freezing time as noted for a total of around 1 hour active plus freezing.