Lemon Poppy Seed Cake Ice Cream is a delightful frozen treat that captures the essence of your favorite cake in a creamy, dreamy dessert, perfect for any occasion or just a sweet craving. This recipe offers a straightforward way to enjoy the bright, zesty flavors of lemon and the satisfying pop of poppy seeds in a homemade ice cream.
Key Ingredients for Lemon Poppy Seed Cake Ice Cream
- 1 ½ cups whole milk
- ¾ cup granulated sugar
- ½ cup heavy cream
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- Zest of 2 large lemons (about 2 tablespoons)
- ¼ cup fresh lemon juice
- 2 tablespoons poppy seeds
- ½ cup crumbled lemon poppy seed cake, cooled (store-bought or homemade)
How to Make Lemon Poppy Seed Cake Ice Cream
This Lemon Poppy Seed Cake Ice Cream recipe is a delightful fusion of two beloved treats, bringing the vibrant zest of lemon and the subtle crunch of poppy seeds to a luxuriously creamy base. It’s surprisingly simple to whip up, requiring minimal fuss for maximum flavor, and the inclusion of actual cake pieces elevates it beyond a mere ice cream. Expect a satisfyingly rich texture with bursts of citrus and a delightful nutty note. The preparation time is approximately 20 minutes for the base, plus chilling and churning time.
Step-by-Step Instructions
- Infuse the Milk: In a medium saucepan, combine the whole milk and poppy seeds. Heat over medium heat until the milk is simmering gently around the edges. Do not let it boil. Remove from heat, cover, and let it steep for 15-20 minutes to allow the poppy seeds to infuse their flavor.
- Prepare the Custard Base: In a separate medium bowl, whisk together the granulated sugar and egg yolks until pale yellow and slightly thickened.
- Temper the Eggs: Strain the infused milk through a fine-mesh sieve into a clean saucepan, discarding the poppy seeds. Reheat the milk over medium-low heat until warm, but not boiling. Gradually ladle about ½ cup of the warm milk into the egg yolk mixture while whisking constantly. This process, called “tempering,” gently warms the egg yolks to prevent them from scrambling.
- Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining warm milk. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of a spoon (about 7-10 minutes). Do not let the custard boil.
- Strain and Chill: Remove the saucepan from the heat. Stir in the heavy cream, vanilla extract, lemon zest, and lemon juice. Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any small cooked egg bits or zest. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Churn the Ice Cream: Once the custard is well chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
- Incorporate the Cake: During the last 5 minutes of churning, add the crumbled lemon poppy seed cake pieces. Continue churning until the cake pieces are evenly distributed.
- Harden the Ice Cream: Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 4-6 hours, or until firm.
Why You’ll Love This Lemon Poppy Seed Cake Ice Cream
You’ll adore this Lemon Poppy Seed Cake Ice Cream for its incredibly bright and refreshing flavor profile, which offers a delightful twist on traditional lemon desserts. The combination of zesty lemon, the subtle nutty pop of poppy seeds, and the sweet surprise of crumbled cake creates a truly unique and satisfying experience, reminiscent of your favorite baked good but in a cooling, creamy form. It’s a fantastic way to enjoy the taste of homemade lemon poppy seed cake without all the baking, making it a budget-friendly indulgence that feels incredibly gourmet.
Imagine scooping into a spoonful of pure sunshine, where every bite delivers a luscious lemon tang perfectly balanced by the delightful texture and flavor of the poppy seeds and cake crumbles. This isn’t just ice cream; it’s a deconstructed celebration of a beloved cake flavor, offering all the joy with less effort and a truly unparalleled creamy texture. Give your taste buds a treat and try making this incredible Lemon Poppy Seed Cake Ice Cream at home today – you won’t regret it!
Storing and Reheating Tips
Proper storage is key to enjoying your homemade Lemon Poppy Seed Cake Ice Cream for days to come.
- Refrigeration is not recommended for ice cream; it will melt and lose its texture.
- Freezing is the best method. Ensure your ice cream is in an airtight, freezer-safe container. Press wax paper or parchment paper directly onto the surface of the ice cream before sealing the lid. This helps prevent ice crystals from forming and preserves the creamy texture. Properly stored, it can last for up to 1-2 weeks.
- Freezing for future meals is ideal for this recipe. You don’t reheat ice cream; instead, let it soften slightly at room temperature for 5-10 minutes before serving for the best consistency.
Final Thoughts
This Lemon Poppy Seed Cake Ice Cream is a celebration of bright citrus and delightful texture, offering a taste of pure joy in every spoonful. I encourage you to dive into this recipe and experience the magic of homemade frozen bliss!
Lemon Poppy Seed Cake Ice Cream
Ingredients
Equipment
Method
- In a medium saucepan, combine the whole milk and poppy seeds. Heat over medium heat until the milk is simmering gently around the edges. Do not let it boil. Remove from heat, cover, and let it steep for 15-20 minutes to allow the poppy seeds to infuse their flavor.1 ½ cups whole milk, 2 tablespoons poppy seeds
- In a separate medium bowl, whisk together the granulated sugar and egg yolks until pale yellow and slightly thickened.¾ cup granulated sugar, 4 large egg yolks
- Strain the infused milk through a fine-mesh sieve into a clean saucepan, discarding the poppy seeds. Reheat the milk over medium-low heat until warm, but not boiling. Gradually ladle about ½ cup of the warm milk into the egg yolk mixture while whisking constantly. This process, called “tempering,” gently warms the egg yolks to prevent them from scrambling.4 large egg yolks, 1 ½ cups whole milk
- Pour the tempered egg yolk mixture back into the saucepan with the remaining warm milk. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of a spoon (about 7-10 minutes). Do not let the custard boil.4 large egg yolks, 1 ½ cups whole milk
- Remove the saucepan from the heat. Stir in the heavy cream, vanilla extract, lemon zest, and lemon juice. Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any small cooked egg bits or zest. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.½ cup heavy cream, 1 teaspoon pure vanilla extract, 2 large lemons, zested, ¼ cup fresh lemon juice
- Once the custard is well chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
- During the last 5 minutes of churning, add the crumbled lemon poppy seed cake pieces. Continue churning until the cake pieces are evenly distributed.½ cup crumbled lemon poppy seed cake, cooled
- Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 4-6 hours, or until firm.