In a medium saucepan, mix together honey, heavy cream, and whole milk with dandelion petals. Stir well and place over medium heat for 5-7 minutes.

Remove from heat and let the dandelion petals steep for 30-40 minutes.

Strain the mixture through a fine mesh strainer into a separate bowl and discard the dandelion petals.

Whisk the egg yolks until frothy, then slowly mix in the infused cream. Cook on low heat for 10-15 minutes until thickened.

Cool the custard for a few minutes, cover with plastic wrap and chill in the refrigerator for at least 4 hours.

Pour the chilled custard into an ice cream maker and churn for 20-25 minutes.

Transfer the churned ice cream to a freezer-safe container and freeze for 3-4 hours.

Serve the ice cream in bowls, optionally drizzling with honey and adding fresh berries.