In a medium saucepan, combine honey, whole milk, heavy cream, and dandelion petals. Heat gently over medium heat for 5-7 minutes until simmering, then remove from heat and allow to infuse for 30-40 minutes.

Strain the mixture through a fine mesh sieve, pressing gently to separate the petals from the liquid.

In a new saucepan, whisk the egg yolks until creamy, then gradually whisk in the infused cream mixture. Cook over low heat, stirring constantly until thickened to 175°F.

Transfer the custard to a bowl, cover with plastic wrap, and refrigerate for at least 4 hours.

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

Transfer to a freezer-safe container, flatten the top, cover, and freeze until firm, at least a few hours.

Serve in bowls, optionally drizzling with honey and garnishing with fresh berries or dandelion sprigs.