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Lemon Poppy Seed Ice Cream |

Lemon Poppy Seed Ice Cream

  • Yield: 1 quart of ice cream (6 servings) 1x


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.