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Dill Pollen Gelato

Dill Pollen Gelato
Dill-flavored ice cream might raise an eyebrow, but dill pollen's flavor is so floral, light, and minty that it fits right into this sweet dessert recipe.

Submitted by: Chasity M. from Chicago, IL
Yield: 1 quart


Featured in this Recipe


  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 1/2 tablespoons dill pollen
  • 1 cup sugar
  • pinch of salt
  • 3 eggs plus 1 egg yolk

Preparation Instructions:

Step 1.

In a heavy sauce pot, simmer heavy cream, milk, dill pollen, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat and let stand for 10 minutes. In a separate bowl, whisk together vanilla and eggs. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

Step 2.

Strain through a fine-mesh sieve into a bowl to remove larger pieces of dill pollen. Or leave it in for the texture and extra flavor. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in the freezer until needed.

More About This Recipe

If you want to add some interesting texture or just something “fun” up the recipe, add chopped pickles in the mix or dehydrated pickles as a topping

If you enjoyed this recipe, check out more dessert recipes here.



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