Dandelion Honey Ice Cream (Printable Version)

A luscious European dessert blending creamy custard with delicate dandelion honey for a uniquely floral spring treat.

# What You 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 fresh dandelion petals, untreated and washed
08 - Extra dandelion honey for drizzling

# How-To:

01 - Combine the cream, milk, and salt in a medium saucepan. Heat over medium heat until the mixture begins to steam, being careful not to bring it to a boil.
02 - Whisk the egg yolks and sugar together in a bowl until the mixture becomes pale and creamy in texture.
03 - Gradually pour approximately 1/2 cup of the hot milk mixture into the egg yolks while whisking continuously to prevent the eggs from cooking.
04 - Return the tempered egg mixture to the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, reaching 170–175°F. Avoid boiling to prevent curdling.
05 - Remove the saucepan from heat and stir in the dandelion honey until completely dissolved into the custard base.
06 - Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Let cool to room temperature, then cover and refrigerate for a minimum of 4 hours until thoroughly chilled.
07 - Process the chilled custard in an ice cream maker following the manufacturer's guidelines, typically churning for 20–25 minutes until the mixture reaches a soft-serve consistency.
08 - Transfer the churned ice cream to a freezer-safe container. Cover tightly and freeze for at least 2 hours to allow the ice cream to firm up completely.
09 - Scoop the ice cream into bowls and garnish with fresh dandelion petals and an additional drizzle of dandelion honey if desired.

# Expert Hints:

01 -
  • The floral notes of dandelion honey create something completely unique that you cannot find in stores
  • This base recipe is forgiving enough for beginners but impressive enough for dinner parties
02 -
  • Never let the custard boil or you will end up with scrambled eggs instead of silky ice cream
  • The chilling step cannot be skipped or the ice cream will not freeze properly in your machine
03 -
  • Chill your ice cream canister in the freezer for 24 hours before churning for best results
  • Room temperature ingredients incorporate more smoothly and prevent the dreaded curdled look

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