Dandelion Honey Ice Cream (Printable version)

A luscious floral ice cream combining delicate dandelion honey sweetness with a creamy, velvety base.

# What You'll Need:

→ Ice Cream Base

01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 1/2 cup dandelion honey or regular 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

# How to Prepare:

01 - Combine cream, milk, and salt in a medium saucepan. Heat over medium heat until steaming but not boiling, stirring occasionally.
02 - Whisk egg yolks and sugar in a bowl until pale and creamy, about 2-3 minutes.
03 - Slowly pour approximately 1/2 cup of the hot cream mixture into the yolks while whisking constantly to prevent curdling.
04 - Return tempered mixture to saucepan. Cook over low heat, stirring continuously, 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.
06 - Pour custard through fine-mesh sieve into clean bowl. Cool to room temperature, cover surface directly with plastic wrap, 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 tightly and freeze at least 2 hours until firm enough to scoop.
09 - Scoop into bowls or cones. Top with fresh dandelion petals and additional honey drizzle if desired.

# Expert advice:

01 -
  • The dandelion honey brings this ethereal floral sweetness that regular honey just cant match
  • Its the kind of dessert that makes people pause and ask whats in it
  • The texture is impossibly smooth like something youd get from an old fashioned creamery
02 -
  • If the custard reaches 180 degrees Fahrenheit it will curdle so keep a close eye on the temperature
  • The chilling step is nonnegotiable I once rushed it and ended up with icy grainy ice cream
  • Homemade dandelion honey should be made with flowers harvested far from roadsides
03 -
  • Chill your ice cream canister in the freezer for at least 24 hours before using
  • The honey blends in more easily if you briefly warm the jar in a bowl of hot water first

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