Dandelion & Honey Ice Cream is a dreamy, creamy, floral-forward frozen treat that captures the very essence of spring in each spoonful. With golden honey and freshly foraged dandelion petals, this ice cream is not only uniquely delicious but also celebrates the flavors of the wild. Whether you’re a nature lover, a fan of herbal infusions, or just someone curious to try something new, this recipe offers an elegant twist on classic homemade ice cream.
Using natural sweeteners and foraged flowers, Dandelion & Honey Ice Cream bridges the gap between rustic charm and gourmet indulgence. It’s perfect for spring gatherings, garden parties, or simply as a beautiful reward on a sunny afternoon.
Ingredients:
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2 cups heavy cream
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1 cup whole milk
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¾ cup raw honey (preferably local)
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1 cup dandelion petals (yellow parts only, rinsed and cleaned)
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5 large egg yolks
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1 tsp vanilla extract
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Pinch of sea salt
Preparation:
Step 1: Forage & Prepare Dandelion Petals
Pick fresh, unsprayed dandelions from a safe area (free from pesticides or car fumes). Remove the yellow petals from the green base (the green parts are bitter). Rinse the petals gently under cool water and pat dry.
Step 2: Infuse the Cream
In a medium saucepan, combine heavy cream, milk, and dandelion petals. Heat gently over low-medium heat (do not boil), stirring occasionally. Once it starts to steam, remove from heat and let steep for 30 minutes. Strain out the petals using a fine mesh sieve or cheesecloth.
Step 3: Prepare the Custard Base
In a separate bowl, whisk the egg yolks and honey until thick and pale. Slowly pour the warm infused cream mixture into the egg yolks, whisking constantly to temper the eggs.
Step 4: Cook the Custard
Return the mixture to the saucepan and cook over medium-low heat, stirring continuously until the mixture thickens and coats the back of a spoon (about 170°F/77°C). Do not boil or the eggs may curdle.
Step 5: Chill and Churn
Remove from heat, stir in vanilla extract and a pinch of sea salt. Cool the mixture to room temperature, then refrigerate for at least 4 hours or overnight. Once chilled, pour the mixture into your ice cream maker and churn according to manufacturer’s instructions.
Transfer the churned ice cream to a container and freeze for at least 4 hours for a firmer consistency.
Variations:
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Vegan Version: Use full-fat coconut milk instead of cream and milk, and maple syrup or agave in place of honey.
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Citrus Twist: Add a teaspoon of lemon zest or orange blossom water for a zesty brightness.
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Lavender Infusion: Combine a few dried lavender buds with dandelion petals for a floral bouquet of flavor.
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Crunchy Addition: Stir in chopped pistachios or white chocolate chips during the last minutes of churning for texture.
Cooking Note:
Always steep the dandelion petals gently—boiling will destroy their delicate flavor and may turn the mixture bitter. Use fresh petals within 24 hours of foraging for best flavor.
Serving Suggestions:
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Scoop into a waffle cone or serve in vintage bowls with a drizzle of extra honey on top.
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Pair with shortbread cookies or lavender scones.
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Garnish with edible flowers or a few dandelion petals for presentation.
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Serve alongside lemon cake or fruit tarts for a garden-themed dessert spread.
Tips:
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Only use dandelions from pesticide-free areas. Avoid roadside or treated lawns.
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For a more intense floral flavor, steep the petals overnight in cream before straining.
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Honey flavor will vary—wildflower or clover honey pairs beautifully.
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Freeze leftovers in an airtight container with parchment on the surface to prevent ice crystals.
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Use a digital thermometer when cooking the custard base to avoid overcooking.
Time Breakdown:
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Prep Time: 45 minutes (including petal prep and custard)
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Cooking Time: 15 minutes
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Total Time: 6+ hours (includes chilling and freezing)
Nutritional Information (per serving, approx. 1/2 cup):
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Calories: 260
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Protein: 4g
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Sodium: 35mg
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Fat: 18g
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Carbohydrates: 22g
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Sugars: 19g
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Fiber: 0g
FAQs:
Q: Are dandelion petals safe to eat?
Yes! As long as they’re harvested from clean, chemical-free areas, dandelion petals are not only edible but also nutritious.
Q: Can I make this ice cream without an ice cream maker?
Absolutely. Pour the mixture into a shallow dish, freeze, and stir every 30 minutes for 3–4 hours until creamy.
Q: What kind of honey is best for this recipe?
Mild floral honeys like clover or wildflower complement the dandelion flavor best.
Q: How long does homemade dandelion ice cream last?
Store in a sealed container in the freezer for up to 2 weeks for best flavor and texture.
Conclusion:
Dandelion & Honey Ice Cream is more than a dessert—it’s a celebration of the seasons, nature’s hidden flavors, and a return to simple, joyful pleasures. With its velvety texture and sweet, floral aroma, this recipe is bound to charm your senses and impress your guests. Whether you’re embracing spring or just craving something different, give this ice cream a try and bring the taste of wildflowers into your kitchen.
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Dandelion & Honey Ice Cream
Description
Dandelion & Honey Ice Cream is a dreamy, creamy, floral-forward frozen treat that captures the very essence of spring in each spoonful. With golden honey and freshly foraged dandelion petals, this ice cream is not only uniquely delicious but also celebrates the flavors of the wild. Whether you’re a nature lover, a fan of herbal infusions, or just someone curious to try something new, this recipe offers an elegant twist on classic homemade ice cream.
Ingredients
-
2 cups heavy cream
-
1 cup whole milk
-
¾ cup raw honey (preferably local)
-
1 cup dandelion petals (yellow parts only, rinsed and cleaned)
-
5 large egg yolks
-
1 tsp vanilla extract
-
Pinch of sea salt
Instructions
Pick fresh, unsprayed dandelions from a safe area (free from pesticides or car fumes). Remove the yellow petals from the green base (the green parts are bitter). Rinse the petals gently under cool water and pat dry.
In a medium saucepan, combine heavy cream, milk, and dandelion petals. Heat gently over low-medium heat (do not boil), stirring occasionally. Once it starts to steam, remove from heat and let steep for 30 minutes. Strain out the petals using a fine mesh sieve or cheesecloth.
In a separate bowl, whisk the egg yolks and honey until thick and pale. Slowly pour the warm infused cream mixture into the egg yolks, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium-low heat, stirring continuously until the mixture thickens and coats the back of a spoon (about 170°F/77°C). Do not boil or the eggs may curdle.
Remove from heat, stir in vanilla extract and a pinch of sea salt. Cool the mixture to room temperature, then refrigerate for at least 4 hours or overnight. Once chilled, pour the mixture into your ice cream maker and churn according to manufacturer’s instructions.
Transfer the churned ice cream to a container and freeze for at least 4 hours for a firmer consistency.
Notes
Always steep the dandelion petals gently—boiling will destroy their delicate flavor and may turn the mixture bitter. Use fresh petals within 24 hours of foraging for best flavor.