Dandelion Honey Ice Cream (Printable View)

Luscious floral ice cream featuring delicate dandelion honey sweetness in a creamy, velvety base ideal for warm weather enjoyment.

# 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 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 bowl until mixture turns pale and creamy, approximately 2 minutes.
03 - Gradually pour 1/2 cup hot cream mixture into egg yolks while whisking constantly to prevent curdling.
04 - Return tempered mixture to saucepan. Cook over low heat, stirring continuously, until custard thickens and coats spoon back, reaching 170-175°F. Avoid boiling.
05 - Remove from heat. Stir in dandelion honey until completely dissolved.
06 - Pour custard through fine-mesh sieve into clean bowl. Cool to room temperature, cover, and refrigerate minimum 4 hours until thoroughly chilled.
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 directly with plastic wrap, seal container, and freeze minimum 2 hours until firm.
09 - Scoop into bowls and garnish with fresh dandelion petals and additional honey drizzle if desired.

# Expert Advice:

01 -
  • The floral honey notes create an ice cream that tastes like sunshine captured in a bowl
  • Its the perfect way to turn something everyone considers a nuisance into a dessert that makes people pause and ask what on earth theyre eating
02 -
  • Don't rush the tempering step or you'll end up with a grainy custard that never quite smooths out
  • The honey needs to be fully dissolved while the custard is still warm or it'll create icy pockets in the finished ice cream
03 -
  • Chill your ice cream canister in the freezer for 24 hours before churning
  • Set your custard bowl over an ice bath while it cools to speed up the process

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