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Share a Recipe - Dandelion Ice Cream with Dandelion Honey

4 yr, 10 m ago in Recipes
Comments | Tags: customer recipe, National Vegetarian Week, desserts

Our first recipe from a customer for National Vegetarian Week is this lovely sounding dessert from Marie Joelle West!  She writes:


Hi lovely Beanies folks,

In response to your quest for recipes this week, I've attached a recipe for dandelion ice-cream, which I think is very special. I served it at my last supper club on Saturday: together with Goosnargh cakes (a forgotten food product from Slow Food), strawberries and dandelion honey (recipe included). A picture is attached. Please let me know what you think of it.

Best wishes,


Dandelion ice-cream with dandelion honey


For 500ml ice-cream

  • 20 dandelion flowers, picked on a sunny day
  • 250ml full-fat milk
  • 250ml double cream
  • Pinch of salt
  • 4 egg-yolks
  • 100g golden caster sugar


  1. Pour milk and cream into a pan, add the flowers and a pinch of salt. Bring to the boil, take off the heat and leave to infuse 1-2 hours.
  2. Mix together egg yolks and sugar until fluffy. Strain the milk, re-heat until warm and slowly mix into the eggs. Pour the custard back into the pan and slowly heat until it thickens slightly while constantly mixing.
  3. Churn in an ice-cream maker and store in the freezer.


For 1 jar of dandelion honey
~ 40 dandelion flowers, picked on a sunny day
500ml water
200g golden caster sugar
Put the flowers into an air-tight container. Bring the water to the boil and pour over the flowers. Leave to infuse 1-2 days. Strain the water, add the sugar and simmer for 2-3 hours until the mixture reaches the consistency of honey. Store in a sterilised jar.

Dandelion Icecream!

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