In a medium saucepan, mix together 1 cup of honey, 1 cup of whole milk (or half-and-half), 1 cup of heavy cream, and 1 cup of dandelion petals. Set the heat to low and gently bring the mixture to a simmer, about 5-7 minutes.

Once simmered, remove the saucepan from heat and let the mixture stand for 30-40 minutes to infuse.

Strain the mixture through a fine mesh strainer into a large bowl to remove the dandelion petals, pressing gently on the solids.

In a clean saucepan, whisk together 4 egg yolks until light and frothy. Gradually pour the strained cream mixture into the egg yolks while whisking continuously.

Return the combined mixture to low heat and stir continuously until it thickens, about 5-10 minutes.

Remove from heat, cover with plastic wrap and let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.

Pour the cooled custard into an ice cream maker and churn according to the manufacturer's instructions for about 20-25 minutes.

Transfer the churned ice cream to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 4 hours.