Dandelion & Honey Ice Cream

This delightful dandelion and honey ice cream transforms those sunny yellow flowers in your yard into a sophisticated springtime dessert. The delicate floral notes of dandelion petals perfectly complement the natural sweetness of honey, creating a uniquely refreshing treat that celebrates the season's bounty in the most delicious way.

I first made this ice cream after my daughter collected a basket of dandelions from our backyard. What started as a curious experiment has become our annual spring tradition, marking the moment when the first dandelions appear and warmer days are finally ahead.

Ingredients

• Dandelion petals: just the yellow parts provide a subtle floral flavor that pairs beautifully with honey
• Honey: creates natural sweetness and complements the floral notes look for local raw honey if possible
• Heavy cream: gives this ice cream its luxurious texture and mouthfeel
• Whole milk: balances the richness of the cream use half and half for an even more decadent result
• Egg yolks: create that custard base that gives proper ice cream its distinctive silky texture
• Sea salt: just a pinch enhances all the flavors and balances the sweetness

Step-by-Step Instructions

Infuse the dairy:

Combine honey, cream, milk, and dandelion petals in a saucepan. Heat gently to a simmer, being careful not to boil. The slow heating allows the delicate dandelion flavor to properly infuse without scorching the dairy or developing off flavors.

Steep the mixture:

Remove from heat and let stand for 30-40 minutes. This steeping time is crucial for extracting the subtle floral notes from the dandelion petals. The longer you steep, the more pronounced the flavor will be.

Strain the mixture:

Pour through a fine mesh strainer to remove the dandelion petals. Press gently on the solids to extract all the infused cream. This ensures a smooth ice cream without any plant material.

Create the custard base:

Whisk egg yolks in a clean saucepan. Gradually add the strained cream mixture while whisking constantly to prevent the eggs from scrambling. This technique is called tempering and is essential for a smooth custard.

Cook the custard:

Heat the mixture over very low heat, stirring constantly, until it reaches 175°F or coats the back of a spoon. This slow cooking develops the custard properly without curdling the eggs.

Chill thoroughly:

Transfer the custard to a bowl and refrigerate for at least four hours. This step is non-negotiable proper chilling ensures the ice cream freezes correctly in the machine.

Churn and freeze:

Pour the chilled custard into your ice cream maker and churn according to manufacturer instructions. Transfer to a freezer container and freeze until firm, typically 2-3 hours.

The dandelion harvesting is my favorite part of this recipe. I remember the first time my family collected dandelions specifically for cooking—my children were shocked that those "weeds" they'd been blowing wishes on could transform into something so delicious. Now they eagerly await dandelion season, knowing this special treat is coming.

Selecting Perfect Dandelions

For the best flavor, harvest dandelions from areas you're certain haven't been treated with chemicals or pesticides. Early morning is ideal, when the flowers are freshly opened and most fragrant. Focus on bright, fully opened flowers and spend the time to separate just the yellow petals from the green parts, which can add bitterness. Backyard dandelions are perfect since you know their growing conditions.

Storage Tips

This ice cream keeps beautifully in the freezer for up to two weeks if stored in an airtight container. To prevent ice crystals from forming, place a piece of parchment paper directly on the surface of the ice cream before covering. When serving after it's been frozen solid, allow it to sit at room temperature for about 5-10 minutes to soften slightly for the perfect scooping consistency.

Seasonal Variations

While dandelion is the star of this recipe, you can apply the same technique to other seasonal edible flowers. In early spring, try violet petals for a more pronounced floral flavor. Early summer elderflowers create an elegant variation. Late summer lavender creates a more sophisticated profile but use sparingly as it can quickly overpower. The honey can also be switched for maple syrup or different varieties of honey depending on what's available in your region.

Serving Suggestions

Pair this delicate ice cream with fresh berries, particularly strawberries or blackberries, which complement the floral notes beautifully. A simple shortbread cookie on the side provides textural contrast. For a more elevated dessert, serve a small scoop alongside a fruit tart or between two thin lemon cookies as an ice cream sandwich. A drizzle of extra honey just before serving intensifies the honey flavor.

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Recipe FAQs

→ Can I use dried dandelion petals instead of fresh ones?

Fresh dandelion petals are recommended for the best flavor and color. Dried petals won't infuse the same vibrant characteristics into the custard base. If using dried, you may need to increase the quantity and extend infusion time.

→ Where should I harvest dandelions from?

Harvest dandelions from areas free of pesticides, herbicides, and pet traffic. Ideal locations include your own yard (if untreated), organic gardens, or wild meadows away from roadways and pollution sources.

→ Can I substitute the honey with another sweetener?

Yes, you can substitute honey with maple syrup, agave nectar, or regular sugar. However, honey provides a distinct complementary flavor to the dandelion petals that other sweeteners may not replicate exactly.

→ What if I don't have an ice cream maker?

Without an ice cream maker, pour the chilled custard into a shallow freezer-safe container. Freeze for 30-45 minutes, then vigorously stir to break up ice crystals. Repeat this process every 30 minutes about 4-5 times until it reaches desired consistency.

→ How long will this ice cream keep in the freezer?

This homemade ice cream will maintain optimal flavor and texture for about 1-2 weeks when stored in an airtight container. For best results, place parchment paper directly on the ice cream surface before sealing to prevent ice crystals.

→ Can I add other floral elements to this ice cream?

Absolutely! Consider adding lavender, elderflower, or rose petals along with the dandelions for a more complex floral profile. Just ensure any additional flowers are food-grade and safe for consumption.