Dandelion Honey Ice Cream (Printable)
Luscious floral ice cream with creamy custard base and delicate dandelion honey sweetness
# What You'll 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 (Optional)
07 - 2 tablespoons dandelion petals, untreated, washed and dried
08 - Extra dandelion honey for drizzling
# How To Cook:
01 - Combine the heavy cream, whole milk, and sea salt in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling.
02 - Whisk the egg yolks and granulated sugar together in a heat-proof bowl until the mixture becomes pale yellow and creamy in texture.
03 - Gradually pour approximately 1/2 cup of the hot milk mixture into the egg yolks while whisking continuously. This tempers the eggs and prevents curdling.
04 - Return the tempered egg mixture to the saucepan. Cook over low heat, stirring constantly with a heat-proof spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon (reaching 170–175°F). Do not allow the mixture to boil.
05 - Remove the saucepan from heat immediately. Stir in the dandelion honey until completely dissolved and fully incorporated into the warm custard.
06 - Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let cool to room temperature, then cover with plastic wrap pressed directly onto the surface. Refrigerate for at least 4 hours or until thoroughly chilled.
07 - Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, typically for 20–25 minutes until the mixture reaches a soft-serve consistency.
08 - Transfer the churned ice cream to a freezer-safe container, pressing a piece of parchment paper against the surface to prevent ice crystals. Cover tightly and freeze for at least 2 hours until firm enough to scoop.
09 - Scoop the ice cream into bowls or cones. Top with fresh dandelion petals and an additional drizzle of dandelion honey if desired. Serve immediately while firm but creamy.
# Expert Suggestions:
01 -
- The floral notes in dandelion honey create something entirely different from typical vanilla ice cream, like eating a meadow in cream form.
- People literally ask for seconds and the recipe before even finishing their first scoop.
02 -
- Curdled custard cannot be saved, so keep that heat low and stir like your life depends on it.
- The chilling step affects final texture more than you think. Rushing this yields icy crystals instead of creaminess.
03 -
- Place your ice cream container in the freezer for 15 minutes before transferring the churned ice cream. This helps it set faster and prevents ice crystals from forming.
- Press a piece of parchment paper directly onto the surface of the ice cream before freezing. This prevents freezer burn and keeps those delicate floral flavors fresh for weeks.