Dandelion Honey Ice Cream (Printable)
Creamy floral ice cream with dandelion petals and honey, ideal for warm weather serving.
# What You'll Need:
→ 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 (about 25 g) fresh organic dandelion petals, yellow parts only, thoroughly cleaned
06 - 1/2 tsp pure vanilla extract
07 - Pinch of sea salt
# How To Make:
01 - In a medium saucepan, warm the heavy cream and whole milk over medium heat until steaming. Do not allow the mixture to boil.
02 - Stir the cleaned dandelion petals into the warm cream mixture and let steep for 10 minutes. Strain through a fine sieve to remove the petals, then return the infused dairy to the saucepan.
03 - In a mixing bowl, whisk the egg yolks together with the dandelion honey and sea salt until the mixture turns pale and creamy.
04 - Slowly pour the warm dandelion-infused cream into the egg-honey mixture while whisking constantly to prevent the eggs from 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, approximately 5 to 7 minutes. Do not let it boil.
06 - Remove the saucepan from heat and stir in the pure vanilla extract. Pour the custard through a fine sieve into a clean bowl to ensure a smooth texture.
07 - Allow the custard to cool to room temperature, then cover tightly and refrigerate for at least 4 hours or overnight for best results.
08 - Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
09 - Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours until fully firm before serving.
# Expert Tips:
01 -
- The floral sweetness sneaks up on you in the best way, like eating sunshine.
- It sounds wildly impressive but the actual process is surprisingly manageable.
02 -
- If the custard boils even slightly you will have scrambled egg ice cream, so keep the heat low and your attention sharp.
- The custard must be completely cold before churning or it will not thicken properly in the machine.
03 -
- Infuse the cream a second time with a few lavender petals alongside the dandelion for a more complex floral profile.
- Freeze the ice cream in a shallow wide container rather than a deep one so it firms evenly and scoops more easily.