Don't let its loveliness fool you. The lemon packs a lot of punch and the poppy seeds provide a fun little crackle with each bite.
Inspired by one of my favorite treats: lemon poppy seed bread.
One little lemon.
Lots of little poppy seeds.
1/3 cup freshly-squeezed lemon juice (about 3 lemons)
2/3 cups sugar
1 1/2 cups heavy cream
1 1/2 cups whole milk
6 egg yolks
1/4 cup poppy seeds
First create a lemon syrup by heating lemon juice (seeds and pulp removed) and sugar in a small saucepan. Bring to a boil and then remove from heat and pour in a small bowl. Cool the syrup in the refrigerator while you prepare the rest of the ingredients. In a medium saucepan, combine heavy cream and milk over medium heat. In a separate bowl, whip the egg yolks. Just before the cream and milk come to a simmer, gradually add about half of the liquid into the bowl with egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back into the sauce pan. Continue to stir until the liquid forms a thick custard that coats the back of the spoon. Remove the custard from heat and pour in a separate bowl. Stir in the lemon syrup. (Note: make sure the syrup isn't still super hot or you will curdle your custard.) Cool the custard in the refrigerator for several hours, or if you're less patient, use an ice bath. Once it is very cold, stir in your poppy seeds. Pour the whole mixture into your ice cream maker and churn. Enjoy!