Dandelion Honey Ice Cream (Print Version)

Floral and creamy dandelion honey ice cream with a velvety texture

# What You Need:

→ Ice Cream Base

01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 1/2 cup dandelion honey (regular honey may substitute)
04 - 5 large egg yolks
05 - 1/4 cup granulated sugar
06 - 1/4 teaspoon fine sea salt

→ For Serving (Optional)

07 - 2 tablespoons untreated dandelion petals, washed and dried
08 - Extra dandelion honey for drizzling

# Directions:

01 - Combine heavy cream, whole milk, and sea salt in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture reaches a steaming point but does not boil.
02 - Whisk egg yolks and granulated sugar in a mixing bowl until the mixture becomes pale yellow and creamy in texture, approximately 2-3 minutes.
03 - Gradually pour approximately 1/2 cup of the hot cream mixture into the egg yolks while whisking continuously. This tempering process prevents the eggs from scrambling when combined with the hot liquid.
04 - Return the tempered egg mixture to the saucepan with the remaining dairy. Cook over low heat, stirring constantly with a heatproof 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. Add dandelion honey and stir vigorously until completely dissolved and fully incorporated into the warm custard base.
06 - Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Allow to cool at room temperature for 30 minutes, then cover with plastic wrap pressed directly onto the surface. Refrigerate for a minimum of 4 hours or until thoroughly chilled, preferably overnight.
07 - Process the chilled custard in an ice cream maker according to the manufacturer's instructions, typically churning for 20-25 minutes until the mixture reaches a soft-serve consistency.
08 - Transfer the churned ice cream to an airtight, freezer-safe container. Press a piece of parchment paper against the surface to prevent ice crystal formation. Cover and freeze for at least 2 hours until firm enough to scoop.
09 - Scoop the ice cream into chilled bowls or cones. Top with fresh dandelion petals and an additional drizzle of dandelion honey if desired. For optimal texture, allow the ice cream to sit at room temperature for 3-5 minutes before serving.

# Insider Tips:

01 -
  • The honey adds this subtle floral sweetness that makes every spoonful feel like eating sunshine
  • It is the kind of dessert that makes people pause and ask what is in it because the taste is so uniquely lovely
02 -
  • If the custard starts to curdle even slightly, immediately pour it through the sieve and keep going, it will still taste wonderful
  • The honey needs to be fully dissolved while the custard is still warm or it will create hard pockets in the finished ice cream
03 -
  • Let your ice cream maker bowl freeze for a full 24 hours before churning for the best results
  • Warm your scooper in hot water between servings for those perfect restaurant style spheres

Go Back