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Dandelion and honey ice cream is a fun spring recipe to make with fresh dandelion petals.
If you’re looking for a unique and flavorful ice cream recipe, look no further than dandelion and honey ice cream! This delicious dessert is the perfect combination of sweet and tangy flavors, and it’s also packed with a host of health benefits.
Dandelions are known for their numerous medicinal properties, and they contain vital nutrients such as vitamins A, C, and K, as well as minerals like calcium and iron.
In terms of the flavor profile, dandelion & honey ice cream has a subtle, floral taste that’s reminiscent of springtime. The sweetness of the honey helps to balance out the slight bitterness of the dandelions, creating a perfectly harmonious blend of flavors.
This ice cream is also a great option for anyone looking to incorporate more natural ingredients into their diet, as dandelions are, again, packed with vitamins and minerals that offer a range of health benefits.
It’s one of our favorite dandelion desserts, right alongside:
Ingredients for Dandelion & Honey Ice Cream
The ingredients for making dandelion and honey ice cream are quite simple. To make around six servings, you’ll need the following:
- ½ cup honey
- 1 ½ cups heavy cream
- 1 ½ cups half and half
- 1 cup dandelion petals
- 1 pinch sea salt
- 6 egg yolks
One thing to keep in mind is that the green parts of the dandelion flowers are a no-go. They’ll make your ice cream taste bitter, and nobody wants that. Stick with just the yellow petals for the best flavor.
As for the sweetness level, the recipe calls for half a cup of honey, but feel free to adjust to your liking. Ideally, less is more when you’re first getting started, but you can always go ahead and drizzle on extra honey when you serve if you feel like this isn’t enough sweetness for your liking.
Making Dandelion & Honey Ice Cream
First up, grab a saucepan and stir in the honey, half and half, cream, and dandelions. Gradually bring the mixture to a simmer without getting too aggressive with the heat. After that, take it off the burner and let those dandelion petals infuse the cream for at least 30-40 minutes.
Once you’ve had some time to let the cream and dandelions to meld, you need to strain the blossoms from the cream. Swap out the saucepan for a new one and give it a quick rinse before adding the six egg yolks. Whisk constantly and slowly pour in the infused cream mixture. The egg mixture should thicken and form a beautiful custard.
Don’t panic if it doesn’t immediately thicken to your liking – just turn the heat on low and whisk away until it does. Cook until your instant-read thermometer reaches 175 degrees F or until the mixture is thick and custard-like.
Then, remove it from the heat and pour it into a bowl to chill. Pop it into the fridge for at least four hours to really get it nice and cold.
Now it’s time for the magical process of ice cream-making. Pour the chilled custard mixture into your ice cream maker and let it work its sweet, creamy magic.
Churn the ice cream until it has reached the desired consistency, then transfer it to a freezer-safe container and let it freeze for a few hours before serving. After a little bit of churning and freezing, you’ll have a tasty, dandelion and honey-flavored treat that you’ll absolutely adore.
Add more honey (if desired) and serve!
Serving Dandelion & Honey Ice Cream
When it comes to serving dandelion & honey ice cream, there are a few things to keep in mind. Firstly, this ice cream is best served with some extra drizzles of honey on top. This helps to enhance the sweetness and adds an extra layer of depth to the flavor. You can also serve it with some fresh berries or a sprinkle of chopped nuts for some added texture and crunch.
Consider serving the ice cream in small bowls or ramekins, as it can be quite rich and a little goes a long way. You can also garnish each serving with a sprig of fresh dandelion for a decorative touch.
It’s important to note that while this ice cream is relatively easy to make, it does require some patience when it comes to freezing. Unlike some other ice creams, dandelion & honey ice cream doesn’t contain any stabilizers or emulsifiers, so it can take longer to freeze completely.
However, this also means that it’s a more natural and wholesome dessert option, which is always a plus!
Dandelion & Honey Ice Cream
Equipment
- Ice Cream Maker This is the one I use
Ingredients
- ½ cup honey
- 1 ½ cups heavy cream
- 1 ½ cups half and half
- 1 cup dandelion petals, yellow parts only
- 1 pinch sea salt
- 6 egg yolks
Instructions
- First up, grab a saucepan and stir in the honey, half and half, cream, and dandelions.
- Gradually bring the mixture to a simmer without getting too aggressive with the heat.
- After that, take it off the burner and let those dandelion petals infuse the cream for at least 30-40 minutes.
- Once you've had some time to let the cream and dandelions to meld, you need to strain the blossoms from the cream.
- Swap out the saucepan for a new one and give it a quick rinse before adding the six egg yolks. Whisk constantly and slowly pour in the infused cream mixture. The egg mixture should thicken and form a beautiful custard.
- If it doesn't immediately thicken to your liking, just turn the heat on low and whisk until it does. Cook until your instant-read thermometer reaches 175 degrees F or until the mixture is thick and custard-like.
- Remove the pan from the heat and pour the mixture into a bowl to chill. Pop it into the fridge for at least four hours.
- Pour the chilled custard mixture into your ice cream maker. Churn the ice cream until it has reached the desired consistency, then transfer it to a freezer-safe container and let it freeze for a few hours before serving.
- Add more honey (if desired) and serve!
Where do you find the dandelions that aren’t tainted with fertilizer or pesticides?
I harvest them from my yard. If you don’t have a yard, maybe ask a friend or neighbor that might have an unsprayed yard?
I love everything about this. The concept, your pictures! I regularly eat dandelion leaves. In salads and smoothies. I have not made anything with the leaves. This is a great idea for summer and I love foraging!
This looks so good! What a great combination of flavors!