Step 1: Prepare the Dandelion Infusion

1. Pick your dandelions from a clean, pesticide-free area.
2. Rinse thoroughly and gently pat dry.
3. Use your fingers or scissors to separate the yellow petals from the green parts. The green can be bitter.
4. In a small saucepan, combine the petals and milk.
5. Heat gently until warm (do not boil), then remove from heat and let steep for 30 minutes.
6. Strain the milk through a fine mesh sieve or cheesecloth, pressing gently to extract all the liquid.

Step 2: Make the Custard Base

1. In a medium saucepan, combine the infused milk, heavy cream, honey, and sugar (if using).
2. Heat over medium until the mixture is warm and steamy but not boiling.
3. In a separate bowl, whisk the egg yolks.
4. Slowly add a ladle of the warm cream mixture into the yolks, whisking constantly to temper.
5. Gradually pour the yolk mixture back into the saucepan, stirring constantly.
6. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
7. Remove from heat and stir in vanilla extract and salt.

Step 3: Chill and Churn

1. Pour the custard through a sieve into a clean bowl to remove any bits.
2. Cover and refrigerate for at least 4 hours or overnight.
3. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.
4. Transfer to a container and freeze for at least 2 hours to firm up before serving.