In a medium saucepan, combine honey, heavy cream, whole milk, and fresh dandelion petals. Heat over low to medium heat, stirring gently until the mixture begins to simmer. Allow it to infuse for 30-40 minutes.

Remove the saucepan from heat and carefully strain the mixture through a fine mesh sieve into a bowl to discard the dandelion petals. Rinse the saucepan lightly.

In the now-clean saucepan, whisk together the egg yolks until smooth. Gradually pour in the infused cream mixture, whisking continuously to combine.

Place the saucepan over low heat and cook the mixture gently, stirring constantly until it thickens and reads 175°F (79°C).

Once thickened, remove the custard from heat and let it cool for about 10 minutes before refrigerating for at least 4 hours.

Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Transfer the churned ice cream into a freezer-safe container, seal tightly, and freeze for several hours, preferably overnight.