Description
Spring is a time of renewal, and what better way to celebrate than with a delightful scoop of Dandelion & Honey Ice Cream? This unique treat is not just a dessert; it’s a sweet reminder of the beauty around us. As a busy mom, I know how precious those moments of joy can be, especially when they come in the form of a quick and easy recipe.
Ingredients
Scale
- 1 cup dandelion petals (fresh, pesticide-free – only yellow parts, no green bits)
- 1 cup whole milk
- 2 cups heavy cream
- 4 large egg yolks
- 1/2 cup honey (preferably wildflower or clover honey)
- 1/4 cup granulated sugar (optional, if you like it sweeter)
- 1 tsp pure vanilla extract
- A pinch of salt
Instructions
- Prepare the dandelions: Harvest dandelion flowers from a clean, pesticide-free area. Gently rinse and pat dry. Pull out the yellow petals, discarding all green parts (they’re bitter). You’ll need about 1 cup of loose petals.
- Make the infusion: In a small saucepan, warm the milk over low heat until just steaming (don’t boil). Add the dandelion petals and stir. Cover and let steep for 30–60 minutes. The longer you steep, the more floral the flavor. After steeping, strain through a fine mesh sieve and discard the petals. Set infused milk aside.
- Make the custard base: In a medium saucepan, whisk together the egg yolks, honey, and optional sugar until smooth and pale. Slowly whisk in the dandelion-infused milk and heavy cream.
- Cook the custard: Place the saucepan over medium-low heat. Cook the mixture, stirring constantly with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon (about 8–10 minutes). Don’t let it boil or the eggs might scramble!
- Finish and chill: Remove from heat. Stir in the vanilla extract and a pinch of salt. Pour the custard through a sieve into a clean bowl to catch any curdled bits. Let it cool to room temperature, then cover and chill in the fridge for at least 4 hours or overnight.
- Churn the ice cream: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes), until it reaches soft-serve consistency.
- Freeze to firm up: Transfer the churned ice cream to a lidded container. Freeze for at least 2–3 hours to firm up before scooping.
- Serve and enjoy: Scoop into bowls or cones, and enjoy that sweet, floral, sunshiney flavor. It’s like springtime in a spoon!
Notes
- Ensure dandelion petals are harvested from a clean area to avoid pesticides.
- Adjust the sweetness by modifying the amount of sugar used.
- For a creamier texture, churn the ice cream longer if your machine allows.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 150mg