Description
This unique homemade ice cream blends the floral notes of fresh dandelion petals with the natural sweetness of honey. It’s creamy, refreshing, and a perfect way to enjoy spring’s edible flowers. No artificial flavors—just a simple, earthy treat straight from the garden.
Ingredients
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2 cups heavy cream
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1 cup whole milk
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1/2 cup honey (preferably local)
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1/2 teaspoon vanilla extract
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1/2 cup dandelion petals (yellow parts only, rinsed and cleaned)
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4 egg yolks
Instructions
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In a medium saucepan, heat the cream, milk, and honey over medium heat until just steaming. Stir gently to combine.
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Remove from heat and stir in the cleaned dandelion petals. Cover and let steep for 30 minutes.
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Strain the mixture through a fine mesh sieve to remove petals. Return the liquid to the saucepan.
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In a separate bowl, whisk the egg yolks. Slowly pour a bit of the warm cream mixture into the yolks, whisking constantly to temper them.
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Pour the tempered yolks back into the saucepan with the cream mixture. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (around 170–175°F).
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Remove from heat and stir in the vanilla extract.
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Let the mixture cool to room temperature, then cover and chill in the fridge for at least 4 hours or overnight.
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Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
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Transfer to a container and freeze for at least 2 hours before serving.
Notes
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Only use dandelions that haven’t been sprayed with chemicals or pesticides.
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Pick dandelions in full bloom, and use only the yellow petals (remove all green parts).
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Add a splash of lemon juice for a touch of brightness if desired.
Nutrition
- Serving Size: ½ cup
- Calories: 230
- Sugar: 20g
- Sodium: 30mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 120mg