Dandelion Honey Ice Cream (Printable)

A luscious frozen treat blending delicate dandelion honey sweetness with a rich, velvety cream base.

# What You Need:

→ Ice Cream Base

01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 1/2 cup dandelion honey
04 - 5 large egg yolks
05 - 1/4 cup granulated sugar
06 - 1/4 teaspoon fine sea salt

→ For Serving (Optional)

07 - 2 tablespoons dandelion petals (untreated, washed, and dried)
08 - Extra dandelion honey for drizzling

# How to Make It:

01 - Combine heavy cream, whole milk, and sea salt in a medium saucepan. Heat over medium heat until the mixture reaches a steaming point, taking care not to bring it to a boil.
02 - Whisk egg yolks and granulated sugar together in a separate bowl until the mixture becomes pale and creamy in texture.
03 - Gradually pour approximately 1/2 cup of the hot dairy mixture into the egg yolk mixture while whisking continuously. This step prevents the eggs from scrambling and ensures proper incorporation.
04 - Return the tempered egg mixture to the saucepan. Cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon, reaching 170–175°F. Avoid boiling at all costs to prevent separation.
05 - Remove from heat source immediately. Stir in the dandelion honey until completely dissolved into the warm custard base.
06 - Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Allow to cool to room temperature, then cover and refrigerate for a minimum of 4 hours or until thoroughly chilled.
07 - Process the chilled custard in an ice cream maker according to manufacturer guidelines, typically taking 20–25 minutes to reach a soft-serve consistency.
08 - Transfer the churned ice cream to a freezer-safe container. Cover securely and freeze for at least 2 hours to allow proper setting before serving.
09 - Scoop the ice cream into serving bowls. Top with fresh dandelion petals and an additional drizzle of dandelion honey if desired.

# Expert Tips:

01 -
  • The flavor is unlike anything youve tasted, with subtle floral notes that bloom on the tongue
  • It turns foraged weeds into an elegant dessert that feels like a secret you stumbled upon
02 -
  • Curdled custard cannot be saved, so watch the temperature like a hawk and stir without pause
  • The custard must be completely cold before churning or you will end up with disappointing icy crystals
03 -
  • Always source dandelions from areas you know have not been treated with pesticides or herbicides
  • Substitute half-and-half for half the heavy cream if you want a lighter version that still feels indulgent

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