Summer Chamomile Semifreddo, Licorice Ice Cream and Lemon Balm Meringue

• 400 ml (14 fl oz) cream
• 20 g (¾

Steep chamomile flowers in cream overnight. Strain, chill and whip the cream to firm peaks.

In a saucepan over low heat, mix 50 g of the chamomile cream with the milk and caster sugar. Gradually add the egg yolk, stirring constantly, and cook gently until thick. Remove from the heat. Squeez