Dandelion Honey Ice Cream (Printable)

Floral honey-infused frozen cream with delicate sweetness and velvety texture

# What You Need:

→ 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 fresh dandelion petals
08 - Extra dandelion honey for drizzling

# Steps:

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 mixing bowl until pale and creamy, about 2–3 minutes.
03 - Slowly pour 1/2 cup of the hot cream mixture into the yolks while whisking constantly to prevent curdling.
04 - Return tempered mixture to the saucepan. Cook over low heat, stirring continuously, until thickened and coating the back of a spoon (170–175°F). Remove immediately—do not boil.
05 - Remove from heat and stir in dandelion honey until completely dissolved.
06 - Pour custard through a fine-mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate for at least 4 hours or until thoroughly chilled.
07 - Process chilled custard in an ice cream maker according to manufacturer's instructions, typically 20–25 minutes until soft-serve consistency.
08 - Transfer churned ice cream to a freezer-safe container. Cover surface with parchment paper to prevent ice crystals, seal, and freeze for at least 2 hours before serving.
09 - Scoop into bowls and garnish with fresh dandelion petals and extra honey drizzle if desired.

# Expert Advice:

01 -
  • The floral sweetness hits you like walking through a meadow in full bloom
  • Its the kind of dessert that makes people pause and ask whats in it
  • Homemade dandelion honey tastes like sunshine captured in a jar
02 -
  • If you cant find dandelion honey, orange blossom honey makes a lovely substitute
  • Never skip the straining step even if you think your custard looks smooth
  • The custard must be completely cold before churning or youll end up with icy crystals
03 -
  • Chill your ice cream container in the freezer before filling it for faster hardening
  • Press a piece of plastic wrap directly onto the surface of the ice cream before freezing to prevent ice crystals

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