At a glance
You're making a creamy poppy seed ice cream by simmering cream with poppy seeds, whisking it into an egg yolk-sugar custard, then freezing it. The recipe takes about two and a half hours total, with the trickiest part being preventing ice crystals from forming — you'll need to stir the mixture every 20 minutes if you don't have an ice cream maker, though using one makes the process much easier.
1/4
Simmer the cream with poppy seeds
Pour the cream into a pot and stir in the poppy seeds. Place on the stove and bring to a boil, stirring constantly. As soon as it starts to boil, remove from the heat.
For this step
0/32/4
Whisk the egg yolks with sugar
Whisk together the egg yolks and sugar. It takes about five minutes to get a light, pale yellow mixture. Gradually whisk in the hot poppy seed cream straight from the stove. Stir until smooth, then let the custard cool.
For this step
0/23/4
Tip: using an ice cream maker
If you have an ice cream maker, pour the poppy seed mixture into it and let it churn and freeze until it reaches that perfect, creamy consistency.
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
