Poppy seed ice-cream is pretty popular in Israel’s many artisanal ice-cream and gelato parlors.
As with anything poppy seed, the ice cream will work well with home-made chocolate sauce or apple compote. These flavors go well together.
Poppy seed ice-cream
Course: DessertsCuisine: IsraeliDifficulty: Easy6
servings20
minutes2
hours20
minutesPoppy seed ice cream gets the richness of the ground seeds and their unique flavor.
Poppy seeds are available in bulk online, and at most Eastern European and Middle Eastern supermarkets. Alternately, you can buy a few jars of poppy seeds from the spice rack at any chain supermarket.
Poppy seed pastries are very popular in Eastern Europe and Israel. To achieve the rich texture of the cooked poppy seed, the seeds need to be ground. The way to do it is with either an electric coffee grinder or with a blender, preferably a powerful one, such as Vitamix. As you grind the poppy seed they will become darker in color and will resemble almond flour in texture. Grind the poppy seed close to when you’re ready to cook with it, as it becomes rancid pretty quickly, especially when grounded. If you have to grind in advance, keep it in a sealed container in the freezer until you’re ready to use.
INGREDIENTS
16 fl. oz. whipping cream
2/3 cup milk
4 oz. finely ground poppy seeds (see note above)
5 yolks from large eggs
2/3 cup granulated sugar
DIRECTIONS
- Put the cream, milk and poppy seeds in a heavy bottom sauce pan over medium heat. Mix, bring just to a boil and turn off the heat.
- In the bowl of a mixer beat the egg yolks with the sugar for 5 minutes, until creamy.
- Add one ladle of the cream mixture into and yolks and mix well. Add the rest of the cream, mix and move to the fridge for a few hours, until completely chilled.
- Transfer the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately for the best texture and flavor. Keep leftovers in the freezer in a sealed container. .
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