This picture might be a little deceiving, I did not use fresh lemon juice in this ice cream. It's funny, I looked at a lot of lemon ice cream recipes and all used fresh lemon juice and a milk-cream base. Doesn't that make buttermilk? Why yes it does...so I don't get it. That's not lemon ice cream, it's buttermilk ice cream.
Anyway, I decided to use lemon curd as my lemon flavoring and wow, what a great idea!! The ice cream is very lemony and sweet and just delicious. Lemon poppyseed muffins are my favorite so why not ice cream! You and the family are going to love this frozen treat!
I am headed to the International Food Blogger's Conference (IFBC) this weekend. It happens to be right in my backyard this year (Portland, Oregon). I have really been looking forward to all the activities planned around this event. First up, a pre-IFBC dinnner with specialty food company, Barhyte Foods, they are serving dinner and I will be pouring my wines for about 35 bloggers as well as friends of the Barhyte family. I have also been invited to a behind-the-scenes tour of Bob's Red Mill given by Bob himself...can't wait for that one! The weekend promises to be full of fun, food and friends. Stay tuned for updates, especially in the social media realm.
Make this ice cream for an end-of-summer treat!!
Lemon Poppyseed Ice Cream
- 1-1/2 cups whole milk
- 1-1/2 cups heavy cream
- 1/2 cup buttermilk
- 1/4 cup granulated sugar
- 5 large egg yolks, lightly beaten
- 2 (10 oz) jars lemon curd
- 1 Tablespoon poppyseeds
- In a medium saucepan, combine milk, cream, buttermilk and sugar. Heat on low until sides of pan are slightly bubbly and warm, but not boiling. Add 1/4 cup of the milk mixture to the egg yolks and stir quickly, keep adding small amounts of liquid to the eggs until it it the same temperature as what is in the saucepan. Add egg yolk mixture to the saucepan and continue to heat until you can coat the back of a spoon. Do not boil!! Chill milk mixture and jarred lemon curd overnight.
- Add custard to the ice cream and begin churning. Add cold lemon curd. (This ice cream is more of a soft serve variety, it took about 40 minutes for mine to set up and then I froze for 4-6 hours.) Add poppyseed, a little at a time when ice cream is almost done churning.