Creamy Lemon Poppyseed Ice Cream
This homemade Lemon Poppyseed Ice Cream combines tangy citrus, sweet cream, and a subtle crunch from poppy seeds for a smooth, refreshing dessert. Rich in protein and good fats, it’s easy to prepare and perfect for everyday enjoyment or special gatherings.
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Mixing Bowl
- Plastic Wrap
- Ice cream maker (according to manufacturer’s instructions)
- Measuring cups and spoons
Ingredients
- 2 lemons zest
- 2 lemons juice
- 1 cup sugar
- 3 large eggs
- 1 ½ cups heavy whipping cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
Instructions
- Prepare the Lemon Base: Start by zesting the lemons carefully, avoiding the bitter white pith, and set aside the zest. Then, juice the lemons until you have about ½ cup of fresh lemon juice. In a medium saucepan over medium heat, combine the lemon zest, lemon juice, and sugar. Stir gently with a whisk until the sugar starts dissolving, forming a fragrant, citrusy syrup.
- Blend the Eggs: In a separate bowl, crack the eggs and whisk them lightly until smooth and slightly frothy. Gradually add the eggs to the lemon-sugar mixture in the saucepan, whisking constantly to avoid curdling. This step creates a smooth, creamy custard base that will give your ice cream its rich texture.
- Add Milk and Vanilla: Pour the whole milk into the pan and add the vanilla extract. Continue stirring constantly on medium heat. The mixture should remain smooth, with no lumps forming. This step ensures a silky consistency while infusing the custard with a subtle, comforting vanilla flavor.
- Cook Until Thickened: Keep the saucepan on medium heat, stirring continuously. The mixture will slowly warm, and you’ll notice it begin to thicken slightly. Aim for a gentle simmer; it should coat the back of a spoon. Be patient and avoid rushing this process, as proper thickening is key to achieving creamy, scoopable ice cream.
- Cool the Custard: Once the mixture has thickened, remove the pan from heat. To prevent a skin from forming on top, cover the custard directly with plastic wrap, pressing it gently onto the surface. Let it cool to room temperature before placing it in the refrigerator for at least 2 hours. Chilling fully ensures a smooth, cold base for your ice cream.
- Prepare the Cream Mixture: After the custard has cooled completely, pour it into a large mixing bowl. Gently fold in the heavy whipping cream using a spatula. Incorporating the cream at this stage lightens the mixture, giving your ice cream a soft, velvety texture that melts perfectly in the mouth.
- Add Poppy Seeds: Sprinkle the poppy seeds evenly into the mixture and fold them gently. The seeds add a delicate crunch and a nutty flavor that complements the bright lemon taste. Make sure they are distributed evenly so that every scoop of ice cream has a little pop of texture.
- Churn the Ice Cream: Transfer the mixture to your ice cream maker, following the manufacturer’s instructions. Turn the machine on and let it churn until the mixture thickens and reaches a creamy, soft-serve consistency. This step usually takes about 20–25 minutes, depending on your machine.
- Freeze to Set: Once churned, transfer the ice cream to a freezer-safe container. Cover it tightly with a lid or plastic wrap. Freeze for at least 2–4 hours, or until firm. This allows the flavors to meld together and ensures perfect scoopable texture every time.
- Serve and Enjoy: Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for easy scooping. Scoop into bowls or cones, garnish with extra lemon zest or a sprinkle of poppy seeds if desired, and enjoy a refreshing, creamy, tangy treat that’s perfect for any occasion.
Notes
- Use fresh lemons for the best flavor; bottled lemon juice may taste artificial.
- Whisk eggs constantly while cooking to prevent curdling and ensure a smooth custard.
- Chill the custard completely before adding cream to maintain a light, airy texture.
- Poppy seeds can be lightly toasted for extra nutty flavor, if desired.
- For a stronger lemon taste, add an extra teaspoon of lemon zest.
- This recipe works with or without an ice cream maker; hand-stirring every 30 minutes while freezing can also work.
- Store in an airtight container to prevent ice crystals and maintain creaminess.
