white poppy ice cream

white poppy ice cream

White Poppy Ice Cream:

For 8 servings:

¼ cup of paste of ground white poppy seeds
2 cups of milk
2/3 cups of heavy whipping cream
3 egg yolks
1/3 cup of sugar

Mix the poppy paste with the milk and the heavy cream. In a saucepan heat the mixture and bring to a boil. Once boiling, remove from heat and set aside.

In a separate bowl, with a mixer mix egg yolks and sugar until fluffy. Add the poppy mixture and stir together with a wooden spoon. Return mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the spoon. Do not boil!

Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker or put in the freezer and stir every 30 minutes until frozen.



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