Description
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
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1 1/2 cups heavy cream
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1 1/2 cups whole milk
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1/2 cup raw honey
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1 tsp pure vanilla extract
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1 cup packed dandelion petals (yellow parts only, green sepals removed)
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4 large egg yolks
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Pinch of salt
Instructions
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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. -
Strain & reheat:
Strain out petals and return infused cream to the saucepan. Heat gently until just steaming. -
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. -
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! -
Cool:
Remove from heat and stir in vanilla and a pinch of salt. Cool completely in the fridge for several hours or overnight. -
Churn:
Pour chilled custard into your ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes). -
Freeze & serve:
Transfer to a container and freeze for 2–4 hours until firm. Scoop and enjoy!
Notes
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Only use pesticide-free dandelions from a clean area.
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For extra texture, stir in crushed graham crackers or chopped nuts before the final freeze.
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No ice cream maker? Pour into a shallow dish, freeze, and stir every 30 minutes for a few hours.