Poppy Seed Ice Cream
Ingredients
Directions
Ingredients
195 g
poppy seeds
149 g
sugar
3 c
heavy cream
1 ½ c
whole milk
8
large egg yolks
Pinch of kosher salt
Poppy Seed Ice Cream
To make this ice cream, your poppy seeds must be fresh, as they’re really the only “flavor” in this recipe other than the ice cream base.
1 quart
- Combine the poppy seeds and sugar in a blender, and process until the mixture resembles moist, clumpy soil.
- In a medium saucepan, combine 1½ cups (355 milliliters) of the cream and all of the milk, and cook over medium heat until the mixture begins to bubble at the edges of the pan. Whisk in the poppy seed–sugar mixture.
- Meanwhile, in a medium bowl, whisk the egg yolks until smooth. Whisk about one-third of the hot cream into the yolks, then pour that mixture back into the saucepan and cook, stirring with a heatproof spatula or a wooden spoon, until it registers 170°F (75°C) on an instant-read thermometer. Pour through a fine mesh sieve into a large clean bowl and add the remaining 1½ cups (355 milliliters) cold cream and the salt. When the base is completely cool, cover the bowl tightly with plastic wrap and refrigerate overnight.
- Process the base in your ice cream maker according to the manufacturer’s instructions, then transfer to a freezer container and freeze until firm before serving.