Poppy Seed Ice Cream 6.000

Deb Lindsey for The Washington Post

Mar 9, 2011

The color might be offputting, but this ice cream is a treat. It's a standard flavor at gourmet ice cream shops in Tel Aviv. As with anything poppy seed, it pairs nicely with homemade chocolate sauce or an apple compote.

When you're using this amount of poppy seeds, it's cost-effective to buy in bulk rather than go for the jars in the supermarket spice aisle. So look for them in Mediterranean markets, at Penzys Spices or through online purveyors.

The seeds take on a different texture and fruitier flavor when they are ground in a dedicated spice or coffee grinder. Sending them through twice creates a moist, dense consistency (almost like that of a dry tapenade).

You will need an electric ice cream maker for this recipe.

Servings: 6 - 8
  • 2 cups heavy cream
  • 2/3 cup whole milk
  • 1/2 cup (4 ounces) twice-ground poppy seeds (see headnote)
  • 5 large egg yolks
  • 2/3 cup sugar


Stir together the cream, milk and poppy seeds in a heavy-bottomed saucepan over medium heat. Bring just to a boil, then turn off the heat.

Beat the egg yolks and sugar in the bowl of a stand mixer or hand-held electric mixer on medium-high speed for 5 minutes, until creamy.

Reduce the speed to low; add one ladle of the cream mixture to the yolks, beating until incorporated, then gradually add the remaining cream. Cover and refrigerate for a few hours, until completely chilled.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions. Keep in the freezer until ready to serve.

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Recipe Source

From Chevy Chase caterer Vered Guttman.

Tested by Vered Guttman.

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E-mail questions to the Food Section at food@washpost.com.