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!