Poppy seed and cinnamon ice cream

YOU
Rate this recipe
Fresh, tasty and fragrant.

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

80.00 g poppy seeds
400.00 ml milk
10.00 ml cornflour
1.00 cinnamon — stick
4.00 eggs — extra-large
210.00 g castor sugar
500.00 ml cream
500.00 g mixed berries — fresh
100.00 g icing sugar
50.00 ml grand marnier liqueur
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.