Description
Dandelion Honey Ice Cream is a rich, creamy, floral dessert that transforms backyard dandelions into a sweet, natural summer treat. Infused with honey and delicate petals, each scoop is smooth and golden—an elegant nod to nature’s underrated ingredients.
Ingredients
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1 1/2 cups heavy cream (355 ml)
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1 1/2 cups half and half (355 ml)
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1/2 cup honey (120 ml)
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1 cup dandelion petals (240 ml, pesticide-free)
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A pinch of sea salt
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6 egg yolks
Instructions
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In a medium saucepan, combine cream, half and half, honey, salt, and dandelion petals.
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Warm gently over low heat, stirring occasionally until it simmers.
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Remove from heat and let steep for 30 minutes.
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Strain petals and transfer cream to a bowl.
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Rinse and cool the saucepan. In it, whisk the egg yolks.
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Gradually whisk in the warm cream mixture.
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Return to low heat, whisk constantly until custard thickens (175°F).
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Remove from heat, pour into a clean bowl, and chill for at least 4 hours.
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Churn in an ice cream maker until smooth and frozen.
Notes
Use only yellow petals to avoid bitterness.
A splash of vanilla or lemon zest adds extra depth.
If no ice cream maker, stir every 30 minutes during freezing for a better texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned (Ice Cream Maker)
- Cuisine: American