Poppy seed and cinnamon ice cream


recipes, ice cream

Ingredients 10
Servings
Time
  • 80
    g
    poppy seeds
  • 400
    ml
    milk
  • 10
    ml
    cornflour
  • 1
    whole cinnamon stick
  • 4
    extra-large eggs
  • 210
    g
    castor sugar
  • 500
    ml
    cream
  • 500
    g
    fresh berries of your choice
  • 100
    g
    icing sugar
  • 50
    ml
    Grand Marnier liqueur
 

Method

 
1. Bring the poppy seeds (or 60 g sesame seeds), 200 ml of the milk and 5 ml cornflour to the boil, stirring continuously. Cool. Add the cinnamon stick to the remaining milk and heat for five minutes. Add the remaining 5 ml cornflour and bring to the boil, stirring continuously. Chill. 2. Beat the eggs and castor sugar until thick and creamy. 3. Whip the cream and fold into the mixture. Mix half the egg mixture with the poppy seed milk. 4. Mix half the egg mixture with the poppy seed milk. 5. Mix with the remaining half of the cinnamon milk. (Remember to remove the cinnamon stick). 6. Pour the cinnamon and egg mixture into a 22 cm cake mould and pour the poppy seed and egg mixture on top. Freeze for about 12 hours before turning out onto a serving platter. About three hours before serving, sieve the icing sugar over the berries and pour the liqueur on the top. Serve the ice cream with the marinated berries. Makes about 1,5 litres ice cream.
 

Read more on: ice cream  |  recipes
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.