This lovely ice cream is a delightful way to finish off a meal.
Ingredients
- 2 tbsp poppy seeds
- 4 medium egg yolks, plus
- 1 medium egg
- 150g golden caster sugar
- Finely grated zest of 1 lemon
- 284ml carton double cream, lightly whipped until just thickened
- 300g jar good-quality lemon curd
Method
- 1. Brush a 900g loaf tin with a little water, then line with cling film, leaving the excess hanging over the sides.
- 2. Lightly bruise the poppy seeds using a pestle and mortar (or rolling pin on a chopping board), to release the flavour without grinding the seeds up. Set aside.
- 3. Put the egg yolks, whole egg, sugar and lemon zest into a large, heatproof bowl resting over a pan of just-simmering water. Using an electric hand whisk, whisk the egg mixture for about 5 minutes, until it’s very thick, pale and increased in volume. Remove the bowl from the heat and continue to whisk for another 5 minutes, until cool.
- 4. Fold the cooled mixture into the double cream, along with the poppy seeds, until just combined. Briefly mix in the lemon curd, so it looks slightly streaky. Tip the mixture
- into the prepared loaf tin, level the surface and cover with the overhanging cling film. Freeze overnight (or for up to 3 weeks).
- 5. To serve, dip the base of the tin in hot water for a few seconds, then upturn the ice cream onto a flat serving plate. Remove the cling film and set aside at room temperature for 5 minutes. Cut into slices and serve with your favourite dessert biscuits, such as almond thins. Freeze any remaining ice cream before it begins to melt.
Nutritional info
Per serving: 318kcals, 20.9g fat (10.9g saturated), 3.2g protein, 35g carbs, 28.4g sugar, 0.1g salt