Dandelion Honey Ice Cream (Printable)
Silky custard infused with golden dandelion honey and fresh petals creates an elegant floral frozen dessert perfect for warm weather entertaining.
# What You'll Need:
→ 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 (about 25 g) fresh organic dandelion petals (yellow parts only, thoroughly cleaned)
06 - 1/2 tsp pure vanilla extract
07 - Pinch of sea salt
# How-To Steps:
01 - In a medium saucepan, warm the heavy cream and whole milk over medium heat until steaming but not boiling.
02 - Stir in the fresh dandelion petals and let them steep for 10 minutes. Strain the mixture through a fine sieve to remove the petals, then return the infused cream to the saucepan.
03 - In a mixing bowl, whisk the egg yolks together with the dandelion honey and sea salt until the mixture turns pale and creamy.
04 - Slowly pour the warm dandelion-infused cream into the egg yolk mixture while 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 allow it to boil.
06 - Remove from heat, stir in the pure vanilla extract, and pour the custard through a fine sieve into a clean bowl.
07 - Allow the custard to 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 Advice:
01 -
- The floral flavor is subtle and sophisticated, not perfumey or strange, and it surprises people in the best way possible.
- It uses an ingredient you can literally pick from your own lawn, which makes it one of the most rewarding homemade ice creams you will ever make.
02 -
- If the custard boils even briefly the eggs will scramble and you will have to start over, so keep the heat low and your attention high.
- The dandelion petals must come from areas completely free of pesticides and chemical treatments, and always rinse them in a bowl of cold water to let any hidden grit settle to the bottom.
03 -
- For a more intense floral character, add a small handful of edible wild violets or a few lavender petals to the cream during the steeping step alongside the dandelion petals.
- The single biggest improvement you can make is using the highest quality honey you can find because its flavor runs through every single spoonful of the finished ice cream.