#dandelionlove

Even as wildflowers, we carried the cosmos in our souls.

No matter the life, no matter the form, I'll find you, always. 🌙☀️💫

Indulge in the unique and floral flavors of dandelion and honey in this homemade ice cream. Dandelion petals infuse the creamy custard, creating a delightful treat that's perfect for a sunny day.

Ingredients: 2 cups dandelion petals, washed and drained. 4 cups whole milk. 1 cup heavy cream. 1 cup honey. 6 egg yolks. 1 teaspoon vanilla extract. 1/2 teaspoon salt.

Instructions: In a saucepan, combine the dandelion petals and 2 cups of milk. Heat the mixture over low heat until it begins to steam, then remove from heat and let it steep for 30 minutes. Strain the dandelion-infused milk through a fine-mesh sieve into a clean saucepan, pressing the petals to extract all the liquid. Add the remaining 2 cups of milk, heavy cream, and half of the honey to the saucepan. Heat over medium-low heat until it's hot but not boiling, stirring occasionally. In a separate bowl, whisk together the egg yolks, the remaining honey, vanilla extract, and salt until well combined. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon about 5-7 minutes. Do not let it boil. Strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits or petals. Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream to an airtight container and freeze for several hours or until firm. Serve your homemade dandelion and honey ice cream, garnishing with additional dandelion petals if desired. Enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes