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.
Notes
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. Let it soften slightly at room temperature for 5-10 minutes before serving for the best consistency.
