Dandelion Honey Ice Cream (Print version)

Luscious floral ice cream featuring dandelion honey in a creamy custard base, ideal for warm weather.

# What goes in:

→ 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 untreated dandelion petals, washed and dried
08 - Extra dandelion honey for drizzling

# Cooking steps:

01 - Combine cream, milk, and salt in medium saucepan. Heat over medium heat until steaming but not boiling, stirring occasionally.
02 - Whisk egg yolks and sugar in mixing bowl until mixture becomes pale and creamy in texture.
03 - Gradually pour 1/2 cup hot milk mixture into egg yolks while whisking continuously to prevent curdling.
04 - Return tempered mixture to saucepan. Cook over low heat, stirring constantly until custard thickens and coats back of spoon, reaching 170–175°F. Do not boil.
05 - Remove from heat immediately. Stir in dandelion honey until completely dissolved into custard.
06 - Pour custard through fine-mesh sieve into clean bowl. Let cool to room temperature, then cover and refrigerate minimum 4 hours or overnight.
07 - Process chilled custard in ice cream maker according to manufacturer instructions, typically 20–25 minutes until thickened.
08 - Transfer churned ice cream to freezer-safe container. Cover surface with parchment paper or lid. Freeze at least 2 hours until firm.
09 - Scoop into bowls. Top with fresh dandelion petals and drizzle additional honey if desired.

# Tips from flavorandfeast:

01 -
  • The dandelion honey gives it this ethereal floral sweetness that feels like eating a meadow
  • The custard base creates the silkiest, most luxurious texture that rivals any artisanal scoop
  • Its a conversation starter—watching people's faces when they learn the main ingredient came from backyard weeds
02 -
  • Never let the custard boil or youll end up with sweet scrambled eggs—keep that heat gentle and constant
  • The chilling step is not optional, warm base will not churn properly no matter how good your ice cream maker is
  • Homemade dandelion honey is worth the effort but store-bought wildflower honey works in a pinch
03 -
  • Always use a fine-mesh sieve—even tiny bits of cooked egg can ruin the silky texture
  • Let the ice cream sit on the counter for 5 minutes before scooping for the perfect consistency
  • If you don't have an ice cream maker, freeze the base in ice cube trays then blend until smooth

Return