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Poppy seed and cinnamon ice cream

recipes, ice cream

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


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.

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