Prepare the Infusion: Combine honey, heavy cream, whole milk, and dandelion petals in a saucepan. Heat over medium until simmering, then remove from heat and infuse for 30-40 minutes.

Strain the Mixture: Strain through a fine-mesh sieve into a bowl, discarding the petals.

Whisk the Egg Yolks: In a separate saucepan, whisk egg yolks until pale. Gradually add the infused cream while whisking continuously.

Cook the Custard: Cook over low heat, stirring constantly until thickened (about 175°F), 10-15 minutes.

Chill the Custard: Cool at room temperature for 15-20 minutes, then refrigerate for at least 4 hours or overnight.

Churn the Ice Cream: Pour chilled custard into an ice cream maker and churn according to instructions until thickened.

Freeze the Ice Cream: Transfer to a container, seal, and freeze for 2-3 hours until firm.

Serve and Enjoy: Scoop into bowls, garnishing with honey, berries, or nuts as desired.