Before coffee people drank dandelions!

Dandelion Ice Cream

Dandelion is sort of like a mocha. It comes from the roasted roots of dandelions which for years were used as an alternative to coffee.


2 ½ cups heavy cream

1 ½ cups half-and-half

1 ¼ cups sugar

5 egg yolks



1. Grind Roasted Dandelion Roots into a powder using a coffee mill and sifter.

2. Place cream, half-and-half and sugar in a medium pot (double boiler might be best, or perhaps a crock pot). Bring it just barely to a simmer, stirring to dissolve the sugar.

3. Add Roasted Dandelion Root powder. Maintain heat at a bare simmer, be sure not to boil.

4. Let the roots steep this way for 45 minutes.

5. Strain out and discard root material.

6. Whisk up egg yolks in another pot. Gradually add the warm Dandelion Root cream.

7. Heat gently and stir until sauce thickens enough to coat the back of a spoon.

8. Strain one more time and chill.

9. Freeze in an ice cream machine according to directions.