Description
Dandelion & honey ice cream whisks golden wildflower sweetness into a delicate frozen dessert. Summer meadows bloom on your palate with this elegant botanical treat blending delicate floral notes and pure natural nectar.
Ingredients
Scale
Main Ingredients:
- 4 large egg yolks
- 1 ½ cups (354 ml) heavy cream
- 1 ½ cups (354 ml) whole milk
- 1 cup packed dandelion petals (yellow parts only, green sepals removed)
Sweeteners and Flavor Enhancers:
- ½ cup (170 grams) raw honey
- 1 teaspoon pure vanilla extract
Seasoning:
- 1 pinch of salt
Instructions
- Gather vibrant dandelion petals from pesticide-free meadows, carefully separating the delicate yellow blossoms from their green stems.
- Create a fragrant herbal cream infusion by gently warming cream and milk with the collected dandelion petals, allowing the floral essence to permeate the liquid for approximately 30 minutes.
- Carefully strain the infused cream through a fine-mesh sieve, pressing the petals to extract maximum flavor, then return the liquid to the saucepan.
- Whisk egg yolks and golden honey in a separate bowl until the mixture becomes smooth and pale, creating a silky base for the custard.
- Gradually incorporate a small amount of warm cream into the egg mixture, whisking continuously to prevent curdling and ensure a seamless temperature transition.
- Pour the tempered egg mixture back into the saucepan, stirring constantly over low heat until the custard thickens and develops a luxurious, velvety consistency.
- Remove from heat and introduce vanilla and a delicate pinch of salt, which will enhance the overall flavor profile of the ice cream.
- Thoroughly chill the custard in the refrigerator for several hours, allowing the flavors to meld and the mixture to reach an optimal temperature.
- Transfer the cold custard to an ice cream maker and churn according to the manufacturer’s guidelines, watching as the liquid transforms into a creamy, aerated dessert.
- Carefully spoon the churned ice cream into a freezer-safe container, smoothing the surface, and freeze for a minimum of 24 hours to achieve the perfect scoopable texture.
- Serve the dandelion honey ice cream in chilled bowls, garnishing with fresh dandelion petals for an elegant and whimsical presentation.
Notes
- Choose young, fresh dandelion petals from chemical-free areas to ensure the cleanest, most delicate flavor in your ice cream.
- Strain the cream carefully through a fine-mesh sieve to remove all petal fragments and create a smooth, silky texture.
- Temper egg yolks slowly and whisk continuously to prevent scrambling and maintain a luxurious, creamy custard base.
- Use raw local honey for a more complex, nuanced sweetness that complements the delicate floral notes of dandelion petals.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 38 g
- Sodium: 50 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 180 mg