How to steep honeysuckle
The proportions will be key.  In your case you probably need to use the minimum amount of water to cover the petals; you can always dilute later, though for making ice cream you presumably wouldn't dilute with water.  In fact you may try steeping directly in the liquid you plan to use.

You need a lot of flowers. Recipes for honeysuckle wine ( for comparison) vary widely: One steeps 6 cups of unwashed flowers in a gallon of hot sweet water for an hour, but another brews on 2 pints of washed flowers for 4 days (note regarding quantities: the former is American, the latter British).  Neither says whether that volume of flowers is packed; I suspect not.  Both also include raisins, common in country wines to make them a little richer.