Creamy Lemon Poppy Seed Ice Cream (Buttermilk & Lemon Curd)

Creamy Lemon Poppy Seed Ice Cream (with Buttermilk & Lemon Curd)

Creamy Lemon Poppy Seed Ice Cream (Buttermilk & Lemon Curd)

This lemon poppy seed ice cream starts with a rich, custard-style base made from whole milk, heavy cream, and buttermilk. Lemon curd is added during churning for bold citrus flavor, while poppy seeds give it a subtle crunch. Smooth, tangy, and incredibly scoopable, it’s a frozen take on a classic bakery combo.

Course Dessert

Cuisine American

Keyword buttermilk ice cream, custard-based ice cream, homemade lemon ice cream, lemon curd ice cream, lemon dessert recipe, lemon poppy seed ice cream, poppy seed dessert

Prep Time 1 5

Cook Time 15

Chill time + Freeze time: 14

Total Time 15 20

Servings

Calories 290kcal

Author Cathy Pollak

Equipment

Saucepan For heating the custard base.
mixing bowls For tempering egg yolks and chilling.
whisk To mix and temper ingredients smoothly.
ice cream maker Required for churring the custard base into ice cream.
loaf pan For freezing overnight.

Ingredients

1½ cups (360 ml) whole milk
1½ cups (360ml) heavy cream
½ cup (120 ml) buttermilk Use at least 2% or look for Bulgarian buttermilk
¼ cup (50 g) granulated sugar
5 large egg yolks
2 (10 oz) jars lemon curd (total 20 oz / 570 g)
1 tbsp (9 g) poppy seeds
lemon slices optional garnish

Instructions

In a medium saucepan, combine the milk, cream, buttermilk, and sugar. Heat over low until the edges start to bubble and the mixture is warm, but not boiling.
1½ cups (360 ml) whole milk, 1½ cups (360ml) heavy cream, ½ cup (120 ml) buttermilk , ¼ cup (50 g) granulated sugar
In a separate bowl, lightly beat the egg yolks. Slowly whisk in about 1/4 cup (60 ml) of the warm milk mixture to temper the eggs. Continue whisking in small amounts until the yolks are warmed through.
5 large egg yolks
Pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not boil. (You can strain the mixture iy you think any of the egg got cooked.)
Remove from heat and let cool slightly. Cover and refrigerate the custard and lemon curd until fully chilled—preferably overnight. Place your loaf pan or storage container in the freezer so it’s cold when ready to use.
Pour the chilled custard into your ice cream maker and begin churning per your machine’s instructions. Once churning starts, slowly add the lemon curd and let it fully incorporate.
2 (10 oz) jars lemon curd
When the ice cream is nearly done, sprinkle in the poppy seeds a little at a time.
1 tbsp (9 g) poppy seeds
Transfer the soft ice cream to your cold container and freeze for at least 6 hours, or until firm enough to scoop. Add lemon slices to garnish your bowls if you like.
lemon slices

Video

Notes

Do not let the custard boil—keep the heat low to avoid curdling the eggs.
Chilling the base and curd overnight gives the best texture.
Poppy seeds should be added at the end so they stay suspended in the ice cream.
Use at least 2% buttermilk. Bulgarian-style is especially good for richness and tang.
This recipe creates a soft-serve consistency out of the machine, with final firmness developing during the freezer step.

For optimal outcomes when making this lemon poppy seed ice cream, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition