Dandelion Honey Ice Cream (Printable Version)
Floral frozen dessert blending dandelion petals and honey into a creamy custard base perfect for warm weather.
# Ingredient List:
→ 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 fresh organic dandelion petals (yellow parts only, thoroughly cleaned)
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of sea salt
# How to Make:
01 - In a medium saucepan, combine the heavy cream and whole milk. Warm over medium heat until steaming but not boiling.
02 - Stir in the dandelion petals and let steep for 10 minutes. Strain through a fine sieve to remove the petals and return the infused dairy mixture to the saucepan.
03 - In a mixing bowl, whisk the egg yolks with the honey and sea salt until pale and creamy.
04 - Slowly pour the warm cream mixture into the egg yolks in a thin stream, whisking constantly to prevent 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, about 5 to 7 minutes. Do not let it boil.
06 - Remove from heat, stir in the vanilla extract, and pour the custard through a fine sieve into a clean bowl.
07 - Cool to room temperature, then cover 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.
09 - Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours until firm.
# Expert Tips:
01 -
- The flavor lands somewhere between honeyed sunshine and a meadow breeze and people will genuinely ask what exotic ingredient you used.
- It costs almost nothing to make if you forage the dandelions yourself which feels like a small act of kitchen rebellion.
02 -
- If the custard boils even briefly the eggs will curdle and you will have to start over so keep the heat genuinely low and stay at the stove.
- The dandelion flavor intensifies overnight so if you taste the warm custard and think it needs more petals resist the urge because it will bloom as it chills.
03 -
- Chill your ice cream maker bowl for a full twenty four hours not just the minimum time listed in the manual because a properly frozen bowl is the single biggest factor in smooth texture.
- Add a tablespoon of vodka to the custard before churning if you want it softer straight from the freezer since alcohol lowers the freezing point without affecting the flavor.