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–+ servings
Dandelion & Honey Ice Cream

Creamy Dandelion & Honey Ice Cream for a Sweet Spring Treat

Dandelion & Honey Ice Cream is a refreshing and unique dessert that celebrates the essence of spring with its floral notes and creamy texture.
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Prep Time 40 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 3/4 cup Honey adjust to taste
  • 2 cups Heavy Cream
  • 1 cup Whole Milk or use Half and Half for extra richness
  • 1 cup Dandelion Petals only use the yellow parts to avoid bitterness
  • 1/4 teaspoon Sea Salt
  • 4 large Egg Yolks

Equipment

  • saucepan
  • Ice cream maker
  • fine-mesh strainer

Method
 

Instructions
  1. In a medium saucepan, combine heavy cream, whole milk, honey, and dandelion petals. Heat over medium until simmering.
  2. Remove from heat, cover, and steep for 30-40 minutes.
  3. Strain the mixture through a fine mesh strainer into a clean bowl.
  4. Whisk egg yolks until creamy, gradually add strained cream mixture, and cook over low heat until thickened to about 175°F.
  5. Let the custard cool at room temperature for 15 minutes, then refrigerate for at least 4 hours.
  6. Pour chilled custard into an ice cream maker and churn until soft-serve consistency, about 20-25 minutes.
  7. Transfer to a freezer-safe container, cover, and freeze for at least 4 hours.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 150mgSodium: 50mgPotassium: 180mgSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 0.5mg

Notes

Use fresh dandelions from pesticide-free areas; the ice cream should be firm and creamy when ready to serve.

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