Dandelion & Honey Ice Cream (Print Version)
A spring dessert featuring fresh dandelion petals infused in a honey-sweetened custard base, churned to creamy perfection.
# Ingredients:
→ Base Ingredients
01 -
½ cup honey
02 -
1 ½ cups heavy cream
03 -
1 ½ cups whole milk or half and half
04 -
1 cup dandelion petals (yellow parts only)
05 -
1 pinch sea salt
06 -
6 large egg yolks
# Steps to Follow:
01 -
In a saucepan, stir together honey, milk, cream, and dandelion petals. Gradually heat the mixture to a simmer without overheating.
02 -
Remove the saucepan from heat and let the dandelion petals infuse the cream mixture for 30-40 minutes.
03 -
Strain the infused cream mixture through a fine mesh strainer to remove the dandelion petals. Discard the petals.
04 -
Rinse the saucepan and whisk egg yolks in it. Gradually pour the infused cream mixture into the yolks while whisking constantly.
05 -
Cook over low heat, stirring constantly, until the mixture thickens to a custard consistency and reaches 175°F on an instant-read thermometer.
06 -
Remove from heat and transfer the custard mixture to a bowl. Chill in the refrigerator for at least 4 hours.
07 -
Pour the chilled custard mixture into an ice cream maker and churn until the desired consistency is achieved.
08 -
Transfer the churned ice cream to a freezer-safe container and freeze for several hours before serving.
# Additional Notes:
01 -
Ensure the dandelion petals are fully cleaned and free of green parts to avoid bitterness.
02 -
Do not allow the custard to boil as it may curdle. Maintain low heat during cooking.