Dandelion Honey Ice Cream (Print version)

Floral dandelion and honey combine in this creamy European dessert, ideal for spring celebrations with its golden sweetness.

# What goes in:

→ Dairy

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Egg Mixture

03 - 4 large egg yolks

→ Sweeteners & Flavorings

04 - 1/2 cup dandelion honey (or regular honey infused with dandelion petals)
05 - 1/2 cup fresh organic dandelion petals (yellow parts only, thoroughly cleaned)
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of sea salt

# Cooking steps:

01 - In a medium saucepan, warm the heavy cream and whole milk over medium heat until steaming but not boiling.
02 - Stir in the dandelion petals and let steep for 10 minutes. Strain through a fine sieve to remove the petals and return the infused dairy mixture to the saucepan.
03 - In a mixing bowl, whisk the egg yolks with the honey and sea salt until the mixture turns pale and creamy.
04 - Slowly pour the warm cream mixture into the egg yolk mixture while whisking constantly to prevent scrambling.
05 - Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil.
06 - Remove from heat, stir in the vanilla extract, and pour the custard through a fine sieve into a clean bowl.
07 - Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.
08 - Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions.
09 - Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours until firm.

# Tips from flavorandfeast:

01 -
  • The floral notes are surprisingly delicate, nothing perfumey or overwhelming, just a gentle whisper of spring in every spoonful.
  • It transforms something you would walk right past on the sidewalk into the most elegant dessert at the table.
02 -
  • Those dandelions absolutely must come from a pesticide free area, and rinse them more times than you think necessary because grit and tiny insects hide deep in those petals.
  • The custard must never boil or you will end up with curdled pieces that no amount of straining can fully fix.
03 -
  • Snip the green base off each dandelion head with scissors instead of trying to pull the petals off by hand, it is faster and you get far less bitterness.
  • Taste your honey before using it because the flavor of the honey will define the personality of the entire batch.

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