Dandelion Honey Ice Cream (Printable)

Luscious floral ice cream featuring dandelion honey swirled into a creamy, velvety custard base. Ideal for spring and summer enjoyment.

# What You'll 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 (Optional)

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

# How-to Steps:

01 - Combine the 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 come to a boil.
02 - While the dairy mixture heats, place the egg yolks and granulated sugar in a mixing bowl. Whisk vigorously until the mixture becomes pale yellow and creamy in texture.
03 - Ladle approximately 1/2 cup of the hot cream mixture into the egg yolks in a slow, steady stream while whisking continuously. This gradual warming prevents the eggs from curdling.
04 - Return the tempered egg mixture to the saucepan with the remaining hot cream. 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. Remove immediately from heat—do not allow the mixture to boil.
05 - Stir the dandelion honey into the hot custard until completely dissolved and evenly distributed throughout the mixture.
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 the surface directly with plastic wrap to prevent skin formation. Refrigerate for at least 4 hours or until completely chilled, preferably overnight.
07 - Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions, typically 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 or until firm enough to scoop.
09 - Scoop the ice cream into bowls or cones. If desired, garnish with fresh dandelion petals and an additional drizzle of dandelion honey just before serving.

# Expert Pointers:

01 -
  • Dandelion honey tastes like sunshine captured in a jar, with these delicate floral notes that regular honey just can't match
  • The custard base creates this impossibly creamy texture that scoops like a dream straight from the freezer
02 -
  • Never rush the chilling step or your ice cream will turn into an icy disappointment instead of creamy perfection
  • If you can't find dandelion honey, regular honey works but you might want to add a tiny drop of vanilla extract
03 -
  • Set your ice cream canister in the freezer the night before so it's completely frozen when you need it
  • Let the ice cream sit on the counter for 5 minutes before scooping for the perfect texture

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