Description
A rich, creamy custard-style ice cream infused with floral dandelion petals and sweetened with natural honey. This seasonal treat captures the essence of spring using foraged ingredients and is perfect for adventurous dessert lovers
Ingredients
2 cups heavy cream
1 cup whole milk
½ cup honey (preferably wildflower or raw)
4 large egg yolks
1 to 1½ cups fresh dandelion petals (green parts removed)
Pinch of salt
Instructions
In a saucepan, combine heavy cream, milk, and honey.
Stir in dandelion petals and heat gently—do not boil.
Let steep for 30–40 minutes, then strain to remove petals.
In a separate bowl, whisk egg yolks.
Slowly pour warm cream mixture into yolks while whisking constantly.
Return mixture to saucepan and cook over medium heat, stirring constantly, until it reaches 175°F and coats the back of a spoon.
Cool the custard using an ice bath, then refrigerate for at least 4 hours or overnight.
Churn the chilled base in an ice cream maker according to the manufacturer’s instructions.
Transfer to a container and freeze 2–4 hours before serving.
Notes
Use only yellow petals—green parts make the ice cream bitter.
For a dairy-free version, substitute with coconut milk and use cornstarch as a thickener.
Ice cream is best consumed within 1–2 weeks for optimal texture.
Flavor variations include adding vanilla, lemon zest, or berry swirls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churned Ice Cream
- Cuisine: American
Keywords: dandelion honey ice cream, foraged dessert, spring recipes, homemade ice cream, floral ice cream, custard base, natural sweets, dandelion recipes, honey desserts