Dandelion & Honey Ice Cream
Dandelion and honey ice cream is a fun spring recipe to make with fresh dandelion petals.
Servings: 8 servings (Makes about 1 quart)
Equipment
- Ice Cream Maker This is the one I use
Ingredients
- ½ cup Honey
- 1 ½ cups Heavy Cream
- 1 ½ cups Whole Milk or half and half, for a richer ice cream
- 1 cup Dandelion Petals yellow parts only
- 1 pinch Sea Salt
- 6 large Egg Yolks
Instructions
- First up, grab a saucepan and stir in the honey, milk, 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 mixture 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 using a fine mesh strainer. Discard the dandelion petals
- 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.
- Cook over very low heat 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.
Nutrition
Calories: 288kcal | Carbohydrates: 21g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 202mg | Sodium: 42mg | Potassium: 144mg | Fiber: 0.04g | Sugar: 21g | Vitamin A: 1005IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 1mg