Dandelion & Honey Ice Cream: A Refreshing Spring Treat

Dandelion & Honey Ice Cream is a unique dessert that combines floral flavors with natural ingredients, perfect for springtime indulgence.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Chilling Time 4

Total Time 4 45

Servings: 4 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

Base Ingredients

½ cup Honey Adjust according to taste
2 cups Heavy Cream Substitute with half-and-half for lighter texture
1 cup Whole Milk Can also substitute with half-and-half
1 cup Dandelion Petals Use only yellow petals from unsprayed sources
a pinch Sea Salt Enhances sweetness
6 Egg Yolks Use fresh, high-quality eggs for best texture

Equipment

Saucepan
Fine mesh strainer
whisk
Ice cream maker
Airtight Container

Method

Preparation Steps

Combine honey, heavy cream, whole milk, and dandelion petals in a saucepan and warm over low heat for 5-7 minutes until simmering.
Remove from heat, cover, and let steep for 30-40 minutes to infuse flavor.
Strain the mixture through a fine mesh strainer into a bowl, discarding the petals.
In the saucepan, whisk together egg yolks, then gradually whisk in the strained cream mixture.
Cook the custard on low heat for 8-10 minutes until thickened, without boiling.
Cool at room temperature for 15 minutes, cover with plastic wrap, and refrigerate for at least 4 hours.
Churn in an ice cream maker according to instructions for 20-25 minutes.
Scoop into a container, cover, and freeze for at least 4 hours before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 50mgPotassium: 200mgSugar: 24gVitamin A: 500IUVitamin C: 2mgCalcium: 180mgIron: 0.5mg

Notes

For optimal flavor, ensure the dandelion petals are selected properly and the custard is thoroughly chilled before churning.

Tried this recipe?

Let us know how it was!