Description
Discover how to make the best Dandelion & Honey Ice Cream with our step-by-step guide. This unique recipe delivers a creamy, floral, and naturally sweet frozen treat.
Ingredients
- 1 cup packed fresh dandelion petals (yellow parts only)
- 1 ½ cups heavy cream
- 1 cup whole milk
- ½ cup honey (adjust to taste)
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Prepare Dandelions: Carefully remove all green parts from dandelion blossoms, using only the yellow petals.
- Steep Dandelions: In a saucepan, combine heavy cream, whole milk, and dandelion petals. Heat until simmering, then remove from heat, cover, and steep for 30-60 minutes. Strain and discard petals.
- Whisk Custard Base: In a bowl, whisk egg yolks, honey, vanilla extract, and salt until smooth.
- Temper Eggs: Slowly pour half of the warm dandelion-infused cream into the egg yolk mixture, whisking constantly.
- Cook Custard: Pour tempered egg mixture back into the saucepan with remaining cream. Cook over medium-low heat, stirring constantly, until it coats the back of a spoon (170-175°F).
- Chill Thoroughly: Strain custard into a clean bowl over an ice bath. Stir until cool, then cover and refrigerate for at least 4 hours, or overnight.
- Churn: Pour chilled custard into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency.
- Mature: Transfer to an airtight container, press plastic wrap onto the surface, and freeze for 4-6 hours until firm.
- Prep Time: 30 mins
- Cook Time: 15 mins