Poppy Seed Ice Cream

Step-by-step method

Let’s cook

At a glance

This poppy seed ice cream comes together in about five hours, with just 10 minutes of hands-on prep and a brief stovetop moment. You'll be infusing cream with poppy seeds, tempering egg yolks into a custard, then either churning it in an ice cream maker or stirring it by hand every 20 minutes—the manual route takes more patience but absolutely works. Serving it alongside warm apple pie or plum crumble is where the magic really happens.

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    Simmer the cream with poppy seeds

    Pour the cream into a saucepan and stir in the poppy seeds. Place over heat and bring to a boil, stirring constantly. As soon as it starts to boil, remove from the heat right away.

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    Whisk the egg yolks with sugar

    Whisk the egg yolks together with the sugar. It takes about five minutes to get a light, pale yellow mixture. Gradually whisk in the hot poppy seed cream, straight off the stove. Mix until you have a smooth custard, then leave it to cool.

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    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.

Poppy Seed Ice Cream

bohynekuchyne
Active time total 40 min
Prep — Cook 40 min
Plus 4 h 35 min of resting (not counted in active time)
5 Ingredients
4 Steps
Hard Difficulty

Ingredients — what you'll need

You only need 5 ingredients

Adjust servings

What's in it?

3892 kcal

Calories

84 g

Carbohydrates

320 g

Fats

163 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

What do you think? Can't quite picture it? Well, try serving it with warm apple pie or plum crumble. We put it to the test ourselves, and trust us, it's well worth trying!

Gluten-free Vegetarian High-protein Desserts

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