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Dandelion & Honey Ice Cream

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Dandelion & Honey Ice Cream is a creamy, dreamy treat made with foraged dandelion petals and naturally sweetened with honey. This unique homemade ice cream has a delicate floral flavor with golden color and wholesome ingredients—a perfect way to enjoy spring’s edible blooms!

Ingredients

Scale

  • 1 1/2 cups heavy cream

  • 1 1/2 cups whole milk

  • 1/2 cup raw honey

  • 1 tsp pure vanilla extract

  • 1 cup packed dandelion petals (yellow parts only, green sepals removed)

  • 4 large egg yolks

  • Pinch of salt

Instructions

  1. Infuse the cream:
    In a saucepan, combine cream, milk, and dandelion petals. Heat over medium-low heat until warm (not boiling). Remove from heat, cover, and let steep for 20–30 minutes.

  2. Strain & reheat:
    Strain out petals and return infused cream to the saucepan. Heat gently until just steaming.

  3. Make the custard:
    In a bowl, whisk egg yolks and honey until smooth. Slowly pour about 1/2 cup of warm cream into the yolks to temper, whisking constantly.

  4. Thicken the custard:
    Pour yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (around 170–175°F). Don’t let it boil!

  5. Cool:
    Remove from heat and stir in vanilla and a pinch of salt. Cool completely in the fridge for several hours or overnight.

  6. Churn:
    Pour chilled custard into your ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).

  7. Freeze & serve:
    Transfer to a container and freeze for 2–4 hours until firm. Scoop and enjoy!

 

Notes

  • Only use pesticide-free dandelions from a clean area.

  • For extra texture, stir in crushed graham crackers or chopped nuts before the final freeze.

  • No ice cream maker? Pour into a shallow dish, freeze, and stir every 30 minutes for a few hours.

Find it online: https://ukfinda.com/dandelion-honey-ice-cream/