Dandelion Honey Ice Cream (Printable)

Creamy floral ice cream with dandelion petals and honey for spring

# What You’ll Need:

→ Dairy

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Egg Mixture

03 - 4 large egg yolks

→ Sweeteners & Flavorings

04 - 1/2 cup dandelion honey (or regular honey infused with dandelion petals)
05 - 1/2 cup fresh organic dandelion petals (yellow parts only, thoroughly cleaned)
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of sea salt

# Directions:

01 - In a medium saucepan, warm the heavy cream and whole milk over medium heat until steaming but not boiling.
02 - Stir in the dandelion petals and let steep for 10 minutes. Strain through a fine sieve to remove the petals and return the infused dairy mixture to the saucepan.
03 - In a mixing bowl, whisk the egg yolks with the honey and sea salt until pale and creamy.
04 - Slowly pour the warm cream mixture into the egg yolks while whisking constantly to prevent scrambling.
05 - Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil.
06 - Remove from heat, stir in the vanilla extract, and pour the custard through a fine sieve into a clean bowl.
07 - Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.
08 - Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
09 - Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours until firm.

# Expert Suggestions:

01 -
  • It tastes like spring captured in a bowl, floral and sunny and completely unexpected.
  • The honey and dandelion combination makes people close their eyes on the first bite every single time.
02 -
  • Scrambled custard is the most common disaster here, so always pour the hot cream slowly and never stop whisking.
  • The dandelion flavor is delicate and gets lost if you add too much vanilla or use an overly assertive honey.
03 -
  • Let the churned ice cream rest in the freezer a full two hours before scooping, as the texture improves dramatically with that extra time.
  • Infuse the cream with a few wild violet or lavender petals alongside the dandelion for a more complex floral layer.

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