Dandelion Honey Frozen Custard
Submitted by Dylan Flunker
Ingredients:
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1 cup dandelion petals
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1 1/2 cups heavy cream
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1 1/2 cups half and half
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1/2 cup honey
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6 egg yokes
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1 pinch of salt
Directions:
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Combine heavy cream, half and half, honey, salt and dandelions in a saucepan. Slowly bring ingredients to a simmer without burning and remove from heat.
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Cover and let dandelions infuse for at least 30 minutes.
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Strain dandelions out of the mixture with a wire-mesh strainer.
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Rinse saucepan and allow the pan to cool.
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Add 6 egg yokes to the clean saucepan and whisk continuously, slowly adding in cream mixture.
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Continue whisking until the mixture thickens into a custard. If the mixture is not thickening, add a little heat and continue whisking.
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Remove from heat and pour into a bowl, allow the mixture to cool in the refrigerator for a few hours before moving to the freezer. Delicious!
