Add heavy cream, half and half, honey, salt and dandelion petals to a saucepan.  Slowly bring to a simmer without scorching and then remove from heat.  Allow dandelions to infuse in the cream for at least 30 minutes.

Strain the dandelion blossoms from the cream.  Pour the cream into another container and rinse out the saucepan to cool it.  This is important because egg yolks will scramble if added to a hot pan.  

Add 6 egg yolks to a clean, cooled saucepan.   Whisking constantly, slowly add the cream mixture.  If the cream is warm enough, the egg mixture will thicken to form a custard.  

Once all the cream mixture is added, continue whisking for another few minutes. If the mixture doesn't thicken to coat the back of a spoon, turn the heat on low and whisk until it thickens.  If you have an instant-read thermometer, cook until 175 degrees f.  

Remove from heat and pour into a bowl to chill.  Chill the custard mixture in the refrigerator for at least 4 hours before processing in an ice cream maker.