Pick fresh dandelion flowers from a clean area. Avoid roadsides or polluted spaces. Remove green parts carefully. Use only yellow petals for a sweet and mild flavor.

Place petals in a bowl of cold water. Swirl gently to remove dirt or insects. Drain well and pat dry using a clean kitchen towel.

Pour milk and cream into a saucepan. Warm over medium heat until steaming. Do not let it boil. Stir gently while heating to avoid burning.

Add cleaned dandelion petals into the warm milk mixture. Stir lightly. Remove from heat and let it steep for 30 minutes. This helps the flavor infuse deeply.

Pour the milk mixture through a fine mesh strainer. Press gently to extract all liquid. Discard petals after straining. The liquid should smell floral and light.

In a bowl, whisk egg yolks, sugar and salt together. Mix until smooth and slightly pale. This forms the base for a creamy custard.

Slowly pour warm milk into egg mixture while whisking. Do this gradually to avoid cooking the eggs. Stir constantly until fully combined and smooth.

Return mixture to saucepan. Cook on low heat while stirring. Continue until it thickens slightly and coats the spoon. Do not let it boil.

Remove from heat once thickened. Stir in honey and vanilla extract. Mix well until fully combined. Taste and adjust sweetness if needed.

Let the mixture cool completely at room temperature. Then refrigerate for at least two hours. This helps improve texture before freezing.

Pour chilled mixture into a freezer-safe container. Freeze for two hours. Stir every 30 minutes to break ice crystals for a smoother texture.

Continue freezing for another 3 to 4 hours. The ice cream should become firm but scoopable. Let it sit a few minutes before serving.

Scoop into bowls using an ice cream scoop. Drizzle extra honey on top if desired. Serve cold and enjoy the floral sweetness.