Description
Smooth dandelion & honey ice cream whispers sweet wilderness secrets from meadow to spoon. Delicate floral notes dance with golden honey, inviting you to savor nature’s wild dessert charm.
Ingredients
Scale
- 4 large egg yolks
- 1 ½ cups (360 ml) heavy cream
- 1 ½ cups (360 ml) whole milk
- ½ cup (170 g) raw honey
- 1 cup (50 g) packed dandelion petals (yellow parts only, green sepals removed)
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Petal Infusion: Gently heat cream, milk, and dandelion petals in a saucepan over medium-low temperature until warm. Remove from heat, cover, and allow the mixture to steep for 20-30 minutes, releasing the delicate floral essence.
- Strain and Reheat: Carefully strain out the petals, returning the infused cream to the saucepan. Warm the liquid until it reaches a light steaming point, creating a rich, aromatic base.
- Custard Preparation: Whisk egg yolks and honey in a bowl until silky smooth. Gradually introduce warm cream to the mixture, tempering the eggs while whisking continuously to prevent curdling.
- Custard Transformation: Return the tempered mixture to the saucepan, cooking over low heat. Stir constantly until the custard thickens and coats the back of a spoon, reaching an internal temperature of 170-175°F. Maintain a gentle heat to avoid boiling.
- Flavor Enhancement: Remove from heat and incorporate vanilla and a pinch of salt. Thoroughly chill the custard in the refrigerator for several hours or overnight to develop deep, complex flavors.
- Churning Process: Pour the completely chilled custard into an ice cream maker. Churn according to manufacturer’s guidelines, typically 20-25 minutes, until the mixture reaches a smooth, creamy consistency.
- Freezing and Serving: Transfer the churned ice cream to a container and freeze for 24 hours to achieve the perfect firm texture. Scoop and savor the delicate, floral-infused dessert.
Notes
- Choose bright yellow, pesticide-free dandelion flowers from clean areas away from road pollution or chemical treatments.
- Temper egg yolks gradually with warm cream and maintain low heat to prevent scrambling or separating the custard mixture.
- Steep dandelion petals between 20-30 minutes to extract delicate floral essence without creating bitter undertones.
- Watch custard closely during cooking, stirring continuously until it reaches 170-175°F and coats the back of a spoon smoothly without boiling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg