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Cooking
Poppy Seed Ice Cream
· 4 servings
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.
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.
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.
Whisk every 20 minutes
If you don't have one, pour the mixture into a container and freeze it in the freezer. To help prevent ice crystals from forming, take the container out every twenty minutes and give the ice cream a good stir or whisk.