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Dandelion Honey Frozen Custard

Submitted by Dylan Flunker


  • 1 cup dandelion petals

  • 1 1/2 cups heavy cream

  • 1 1/2 cups half and half

  • 1/2 cup honey

  • 6 egg yokes

  • 1 pinch of salt


  1. 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. 

  2. Cover and let dandelions infuse for at least 30 minutes. 

  3. Strain dandelions out of the mixture with a wire-mesh strainer. 

  4. Rinse saucepan and allow the pan to cool.

  5. Add 6 egg yokes to the clean saucepan and whisk continuously, slowly adding in cream mixture.

  6. Continue whisking until the mixture thickens into a custard. If the mixture is not thickening, add a little heat and continue whisking. 

  7. 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!

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