Description

This creamy and floral ice cream combines the unique, slightly earthy taste of fresh dandelion petals with the natural sweetness of honey. It’s a delicious way to celebrate spring and use wild edible flowers in a refreshing homemade treat.

Ingredients

1 cup dandelion petals (washed and green parts removed)
2 cups heavy cream
1 cup whole milk
1/2 cup raw honey
4 large egg yolks
1 tsp vanilla extract
Pinch of salt

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Instructions

Prepare the petals: Gently rinse the dandelion petals and remove all green parts. Pat dry and set aside.
Make the custard base: In a medium saucepan, heat the cream and milk over medium heat until hot but not boiling.
In a separate bowl, whisk the egg yolks with the honey and salt.
Slowly pour the hot milk mixture into the yolks, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170–175°F).
Remove from heat. Stir in vanilla and the dandelion petals.
Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
Once chilled, strain the mixture if you prefer a smooth ice cream (optional).
Churn in an ice cream maker according to the manufacturer’s instructions.

Transfer to a container and freeze until firm (about 2–4 hours).

Notes

Be sure to gather dandelions from pesticide-free areas.
If you like a more floral flavor, feel free to steep the petals in the warm milk for 10 minutes before straining.
Optional: Add a tablespoon of lemon juice to brighten the flavor.

Nutrition

Serving Size: ½ cup
Calories: 230
Sugar: 18g
Sodium: 45mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 3g
Cholesterol: 120mg