Dandelion Honey Ice Cream (Printable)

A luscious floral ice cream combining dandelion honey sweetness with creamy velvety base, ideal for spring and summer.

# What You'll 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

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

# Directions:

01 - Combine cream, milk, and salt in medium saucepan. Heat over medium heat until steaming but not boiling.
02 - Whisk egg yolks and sugar in bowl until pale and creamy.
03 - Slowly pour 1/2 cup hot milk mixture into yolks while whisking constantly.
04 - Return yolk mixture to saucepan. Stir continuously over low heat until thickened and coats spoon back (170-175°F). Do not boil.
05 - Remove from heat. Stir in dandelion honey until fully dissolved.
06 - Strain custard through fine-mesh sieve into clean bowl. Cool to room temperature, cover, refrigerate at least 4 hours until completely chilled.
07 - Churn chilled custard in ice cream maker according to manufacturer instructions, typically 20-25 minutes.
08 - Transfer to freezer-safe container, cover, freeze at least 2 hours before serving.
09 - Serve topped with fresh dandelion petals and extra honey drizzle if desired.

# Expert Tips:

01 -
  • Dandelion honey brings a delicate floral sweetness that regular honey cannot match, making this ice cream taste like spring itself.
  • The custard base creates the silkiest texture you will ever experience, no icy crystals or graininess whatsoever.
02 -
  • I learned the hard way that boiling the custard creates scrambled eggs in your ice cream, so stay patient and keep the heat low.
  • The chilling step is not optional warm churned ice cream never reaches proper texture no matter how long you freeze it afterward.
03 -
  • Placing a piece of parchment paper directly on the surface of the custard before refrigerating prevents a skin from forming.
  • Let the ice cream sit at room temperature for 5 to 10 minutes before scooping for the creamiest texture.

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