Ingredients
Scale
- Zest and juice of 2 lemons
- 1 cup sugar
- 3 egg yolks
- 1 cup heavy cream
- 1 cup whole milk
- Pinch of fine salt
- 1 teaspoon lemon extract
- ½ teaspoon vanilla extract
- 2 tablespoons poppy seeds
Instructions
- Whisk the lemon zest, juice, sugar, and egg yolks in a medium saucepan. Whisk in ½ cup of the heavy cream and ½ cup of the whole milk. Place the pan over medium heat and, stirring constantly, bring it to a simmer.
- Remove the pan from the heat and pour the mixture through a fine mesh strainer into a bowl. Add the remaining heavy cream, milk, the salt, lemon extract, and vanilla extract. Mix well, cover, and chill in the fridge for at least an hour.
- Pour the mixture into your ice cream maker and process according to the manufacturer’s instructions. Just before you finish churning, add in the poppy seeds.
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours. Let sit at room temperature for a few minutes before scooping and serving.