Pick your dandelions from a clean, pesticide-free area.

Rinse thoroughly and gently pat dry.

Use your fingers or scissors to separate the yellow petals from the green parts. The green can be bitter.

In a small saucepan, combine the petals and milk.

Heat gently until warm (do not boil), then remove from heat and let steep for 30 minutes.

Strain the milk through a fine mesh sieve or cheesecloth, pressing gently to extract all the liquid.

In a medium saucepan, combine the infused milk, heavy cream, honey, and sugar (if using).

Heat over medium until the mixture is warm and steamy but not boiling.

In a separate bowl, whisk the egg yolks.

Slowly add a ladle of the warm cream mixture into the yolks, whisking constantly to temper.

Gradually pour the yolk mixture back into the saucepan, stirring constantly.

Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.

Remove from heat and stir in vanilla extract and salt.

Pour the custard through a sieve into a clean bowl to remove any bits.

Cover and refrigerate for at least 4 hours or overnight.

Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.

Transfer to a container and freeze for at least 2 hours to firm up before serving.