Dandelion Honey Ice Cream (Print)

A luscious floral ice cream featuring delicate dandelion honey in a creamy base, ideal for spring and summer serving.

# 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 the heavy cream, whole milk, and sea salt in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture reaches a steaming point but does not boil.
02 - Whisk the egg yolks and granulated sugar in a heatproof bowl until the mixture becomes pale yellow and thickened in texture.
03 - Gradually pour approximately 1/2 cup of the hot cream mixture into the egg yolk mixture while whisking continuously. This prevents the eggs from curdling.
04 - Return the tempered egg mixture to the saucepan. Cook over low heat, stirring constantly with a heatproof spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon (170–175°F). Do not allow the mixture to boil.
05 - Remove the saucepan from heat immediately. Add the dandelion honey and stir 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. Let 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 the manufacturer's directions, typically 20 to 25 minutes, until it reaches a soft-serve consistency.
08 - Transfer the churned ice cream to a freezer-safe container. Cover tightly and freeze for at least 2 hours to allow the mixture to firm completely before serving.
09 - Scoop the ice cream into serving bowls. Top with fresh, untreated dandelion petals and an additional drizzle of dandelion honey if desired.

# Expert Advice:

01 -
  • The floral sweetness of dandelion honey creates an ice cream that tastes like sunshine captured in a bowl
  • People will swear you spent hours on something sophisticated, but the magic comes from foraged flowers
  • It somehow tastes both nostalgic and entirely new, like discovering a favorite childhood memory you never knew you had
02 -
  • Never let the custard boil even slightly, or you will end up with scrambled eggs instead of a smooth base
  • The chilling step is not optional, and rushing it will result in icy rather than creamy ice cream
  • Always source dandelions from areas you know have not been treated with pesticides or chemicals
03 -
  • For a lighter version, substitute half-and-half for the heavy cream, though the texture will be slightly less luxurious
  • Adding a teaspoon of vanilla extract can help round out the floral notes if the honey flavor is particularly delicate

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