Dandelion Honey Ice Cream (Printable)
Floral frozen delight blending dandelion petals with honey in a rich creamy custard. Ideal for warm weather serving.
# What You’ll Need:
→ Dairy Base
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
# How To Make It:
01 - In a medium saucepan, combine the heavy cream and whole milk. Warm 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 petals and return the infused dairy mixture to the saucepan.
03 - In a mixing bowl, whisk the egg yolks with honey and sea salt until pale and creamy.
04 - Slowly pour the warm cream mixture into the egg yolks in a thin stream, 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 - Pour the chilled custard into an ice cream maker and churn 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 Tips:
01 -
- That first spoonful tastes like someone bottled sunshine and stirred it into cream.
- It sounds wildly impressive at dinner parties but the process is surprisingly forgiving once you nail the custard.
02 -
- I ruined my first batch by letting the custard boil and ended up with sweet scrambled egg soup, so keep the heat low and be patient.
- Picking dandelions in the morning after the dew dries gives you the most fragrant petals.
03 -
- The custard should feel like heavy cream when done, not thick like pudding, because it will firm up during churning and freezing.
- Adding a few edible wild violets or lavender petals to the steep transforms this from lovely to unforgettable.