Dandelion Honey Ice Cream (Print View)
Floral ice cream infused with fresh dandelion petals and golden honey for a creamy spring dessert.
# What You Need:
→ Dairy Base
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, 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 the mixture turns pale and creamy.
04 - Slowly pour the warm cream mixture into the egg yolk mixture, 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 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 Hints:
01 -
- The honey and dandelion combination tastes like sunshine decided to become dessert, with a floral sweetness that is delicate without being perfumey.
- It looks wildly impressive at dinner parties but the actual technique is just a basic custard with one magical infusion step.
02 -
- Those green parts under the petals will make your ice cream bitter, so take the extra minute to pinch off every bit of green before steeping.
- If your custard boils even slightly, the eggs will scramble and you will have to start over, so low and patient heat is your best friend here.
03 -
- If you cannot find dandelion honey, warm regular honey with a handful of fresh petals for 20 minutes, strain, and use that instead for a close approximation.
- Adding a few edible wild violet petals to the steep deepens the floral complexity without competing with the dandelion flavor.