Dandelion Honey Ice Cream

Ingredients

• 1 1/2 cups heavy cream

• 1 1/2 cups Happy Days Goat Milk (or half and half)

• 1/2 cup Dandelion honey

• 1 cup dandelion petals

• 1 pinch sea salt

• 6 egg yolks

• Few drops of yellow food dye

Instructions

1. Add heavy cream, goat milk, honey, salt and dandelion petals to a saucepan.  Slowly bring to a simmer without scorching and then remove from heat. Allow dandelions to infuse in the cream for at least 30 minutes, preferably an hour.

2. Strain the dandelion blossoms from the cream. Pour the cream back into the saucepan.   

3. Add 6 egg yolks to a clean, ceramic bowl. Whisking them to a smooth consistency.

4. Temper the egg yolks by slowly adding some of the slightly cooled cream mixture.  If the cream is warm enough, the egg mixture will thicken to form a custard.

5. Once half the cream is added to the yolks, pour the mixture back in to the pot with the rest of the cream mixture, continue whisking for another few minutes with the heat on low and whisk until it thickens. Or until an instant-read thermometer, cook until 175 degrees F.  

6. Add drops of yellow food dye until desired colour is reached.

7. Remove from heat and pour into a strainer over a bowl to chill.  Chill the custard mixture in the refrigerator for at least 4 hours before processing in an ice cream maker. Preferably overnight.