A bit of honey adds an unexpected floral note to rich caramel. Chamomile-infused heavy cream is the perfect garnish for this summer sundae.

1 cup heavy cream

2 bags chamomile tea

2 tablespoons confectioners' sugar

2 pints vanilla ice cream

Honey-Caramel Sauce

1 1/4 pounds assorted stone fruits, such as apricots, peaches, nectarines, and plums, pitted and cut into chunks (about 2 cups)

Crushed bee pollen (available at health-food stores), for serving (optional)

Unsprayed fresh chamomile flowers (available at farmers' markets), for serving (optional)

Heat cream in a small pot over medium until just simmering. Remove from heat; add tea bags. Cover and let steep until fragrant, 20 minutes; remove and discard tea bags. Transfer chamomile cream to a medium bowl; let cool 15 minutes. Cover and refrigerate until cold, at least 1 hour and up to 2 days. Add sugar and whisk until stiff peaks form.
Divide ice cream among 4 bowls. Drizzle with caramel sauce and top with fruits. Top with whipped chamomile cream, sprinkle with bee pollen and flowers, and serve.