Labor Day can only mean one thing… summer is drawing to a close. I love this time of year, because the temperatures start to cool off, but it’s still warm. The amount of daylight starts to dwindle, slightly, getting you into bed just a little earlier. Apples are in season, which means spiced cider! One of my favorites! But it’s a bittersweet time, as I love summer, and I know its drawing to a close. You can’t slow time down, at least not yet, so all you can do is enjoy the moment and celebrate it!… Did someone say “celebrate”?! Yes! That means we get to have ice cream! Ha ha! I adore the flavor of lemon poppy seed! It’s a perfect liaison from summer to fall. Fresh lemon, blended with decadent cream and scattered poppy seeds, that remind you of those lemon poppy seed muffins!
Lemon Poppy Seed Ice Cream
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 cup buttermilk
1/4 cup sugar
5 egg yolks
2, 10 oz jars of lemon curd
1 tbsp poppy seeds
I adapted the recipe from Noble Pig. Who got it right when explaining that any lemon flavored ice cream, can’t really use fresh lemon juice. When adding it to milk, it turns to butter milk! Hence, this recipe calls for lemon curd. Normally, I would have made my own lemon curd, but I found this recipe and couldn’t wait any longer to make it, so store bought curd is what I used. It turned out fantastic, with the exception of my picky palate noticing it was a bit on the sweet side. I guess thats not a terrible thing, but you could lower the amount of sugar that you whip into the egg yolks, if your palate is a little discerning, like mine!
Using an electric mixer, whip the egg yolks with the sugar till they become light in color and fluffy. (I halved the recipe, thats why you don’t see 5 yolks in my bowl!)
Heat the milk, cream and butter milk to just before boiling. Slowly add a little at a time to the yolks, while whisking, to temper* the yolks. Once all the yolks are incorporated return to the saucepan and cook over medium heat, constantly stirring. The custard will begin to thicken. When it coats the back of the spoon, its done. Pout the custard through a sieve into a separate bowl. (The sieve will catch an bits of the yolks that overcooked and scrambled.) While the custard is cooling, whisk in the lemon curd till smooth. Chill the custard for a couple of hours, or till cold. Give the custard one more quick whisk, incase any separation has occurred in the cooling process, then pour into your ice cream maker. As it starts to thicken and freeze, pour in the poppy seeds so they can evenly distribute. Transfer to a bowl and cover with plastic wrap, touching the surface of the ice cream, to store in the freezer.
Scoop into bowls and serve poolside! 🙂 Thats what we did! One last summer hoorah!
temper*-In tempering eggs, you add a small amount of a hot liquid into relatively cooler eggs in order to warm them up without scrambling them. This method is used in making custards, egg-based sauces, and other foods where eggs are used to thicken a hot liquid. If you simply dumped the eggs into the hot liquid, the heat would transfer immediately to the eggs causing them to scramble. To avoid this, the liquid is removed from the heat and a small amount is poured slowly into the beaten eggs while they are whisked.