Lemon curd and poppy seed ice cream loaf
- March 2005
- for lots of people
- Takes 20 minutes to make, plus overnight freezing
This lovely lemon and poppy seed ice cream loaf cake is a delightful way to finish off a meal and can be made ahead, then just popped into the freezer until you’re ready to serve.
Per serving: 318kcals, 20.9g fat (10.9g saturated), 3.2g protein, 35g carbs, 28.4g sugar, 0.1g salt
- 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
- Brush a 900g loaf tin with a little water, then line with cling film, leaving the excess hanging over the sides.
- 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.
- 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.
- 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).
- 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.
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