Dandelion Honey Ice Cream (Printable view)
A luscious floral dessert blending delicate dandelion honey with creamy custard 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 if unavailable)
04 - 5 large egg yolks
05 - 1/4 cup granulated sugar
06 - 1/4 teaspoon fine sea salt
→ For Serving (Optional)
07 - 2 tablespoons dandelion petals (untreated, washed, and dried)
08 - Extra drizzle dandelion honey
# Steps:
01 - In a medium saucepan, heat the cream, milk, and salt over medium heat until steaming but not boiling.
02 - In a bowl, whisk the egg yolks and sugar until pale and creamy.
03 - Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
04 - Pour the egg yolk mixture back into the saucepan, stirring continuously over low heat until the custard thickens and coats the back of a spoon (about 170–175°F / 77–80°C). Do not let it boil.
05 - Remove from heat and stir in the dandelion honey until fully dissolved.
06 - Strain the custard through a fine-mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled.
07 - Churn the chilled custard in an ice cream maker according to the manufacturer's instructions (typically 20–25 minutes).
08 - Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 2 hours before serving.
09 - Serve scoops topped with fresh dandelion petals and an extra drizzle of honey if desired.
# Expert Advice:
01 -
- Dandelion honey adds an ethereal floral note that regular honey cannot match and people will guess there is something special but never quite identify it
- The custard base creates an impossibly smooth texture that feels like eating a cloud
02 -
- Do not let the custard boil even slightly or the eggs will scramble and ruin the texture completely
- The chilling step is not optional because warm custard will never freeze properly in an ice cream maker
03 -
- Set your ice cream canister in the freezer for at least 24 hours before churning
- Let the ice cream soften for five minutes on the counter before scooping for the best texture