I've been working on a poppyseed cake recipe and that got me thinking about what other things I could make with poppyseeds and of course I thought of ice cream! This ice cream has a sweet cream base with a little bit of almond extract added to give it that sort of classic poppyseed muffin flavor and then a swirl of lemon curd to offset the sweetness. Lemon and poppyseed go so well together and I love the Bonne Maman brand lemon curd since I don't usually have time to make my own. It also freezes really well with the ice cream, it stays nice and smooth and doesn't freeze solid.
Ingredients -
2 cups heavy cream
1 cup whole milk
2 oz cream cheese
1 cup sugar
1/4 tsp kosher salt
1/2 tsp almond extract
1.5 tbsp poppyseeds
2/3 cup lemon curd
Directions -
Combine the cream, milk, sugar, cream cheese, salt, and almond extract in a blender and blend until smooth. Stir in the poppyseeds. Chill for at least 2 hours.
Once the ice cream base has chilled, churn the base in an ice cream maker according to the manufacturers directions.
After the ice cream has finished churning transfer it to your desired container or containers and swirl in the lemon curd. Freeze until firm.
This ice cream doesn't have any preservatives or stabilizers so it is not meant to keep in your freezer for a long time. Enjoy it within a week or two! Makes 2-3 pints.
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