Lemon Poppy Seed Ice Cream
Lemon Poppy Seed Ice Cream is an easy no-churn ice cream made with a hand-full of ingredients, including lemon curd, lemon zest, and crunchy poppy seeds. It has the perfect balance of sweet and tart flavor and is absolutely delightful!
Equipment
- Electric Mixer
- Mixing Bowl
- Microplane Grater
INGREDIENTS
- 2 Cups (473g) Heavy Cream cold
- Pinch of Salt
- 1 Cup (289g) Lemon Curd store-bought or homemade
- ⅔ Cup (192g) Sweetened Condensed Milk
- Zest 1 Lemon finely zested
- 2 Tablespoons Lemon Juice
- 1 Teaspoon Vanilla Paste or Extract
- 4 Teaspoons Poppy Seeds
Instructions
- Before you start, place a large mixing bowl and beaters in the freezer for 10 minutes. Freeze your ice cream container as well!
- Remove the beaters and bowl from the freezer and add cold heavy cream, with a pinch of salt. Starting on low speed and gradually increasing to medium speed, whip the heavy cream until firm peaks form. About 4 to 5 minutes.
- Add lemon curd, sweetened condensed milk, fine lemon zest, lemon juice, vanilla, and poppy seeds. Using a silicone spatula, fold until evenly combined.
- Transfer the ice cream mixture into a freezer-safe container. Place a piece of plastic wrap directly on top of the ice cream to prevent ice crystal from forming. Then tightly wrap with another piece of plastic wrap. Freeze overnight until firm.
Notes
Store-Bought Lemon Curd - Trader Joe's lemon curd is my favorite for this recipe. Bonne Mamam's lemon curd is also a great option.
Storage - Keep no-churn ice cream in a freezer-safe container for up to 1 month. If the ice cream is firm, let it sit on the counter for a few minutes.
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