BILD
GALLERY

Poppy seed ice cream

Name: Poppy seed ice cream
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 1000 g

I was allowed to test an ice cream created by Andreas Thomä. Even the ice cream base tasted very nice like poppy seeds. The taste immediately reminded me of the Thuringian poppy seed cake that my mom used to bake. It is very smooth and tenderly melting. I can only recommend, try it yourself, it's worth it!

Ingredients

Ingredients poppy seed paste
80 g poppy seeds (pre-ground also works)
20 g of vegetable oil
Ingredients ice cream
80 g sugar
57 g Eis Perfecto
15 g Perfecto binder
50 g Eis Perfecto More
1 g salt
514 g milk (3,5%)
120 g condensed milk (10%)
80 g poppy seed paste
80 g cream

Preparation

Preparation of poppy seed paste
Step 1:
Grind the poppy seeds with the oil in a blender to make a paste.
Step 2:
Take a short break every 3-4 minutes and push whatever sticks to the edges back down. Please make sure that the mass does not get over 50 ° C, otherwise the quality may suffer.
I measure the temperature with a stick thermometer and if it gets too warm, I cool the mixing vessel in a water bath. Be careful not to get any water into the paste.
Step 3:
If ground poppy seeds (finished product) can be used, the poppy seeds only have to be mixed once with the oil.
Making ice cream
Step 1:
Mix / blend all dry ingredients.
Step 2:
Put the liquid ingredients in a saucepan, stir in the poppy seed paste and the dry mix of ingredients, bring to a boil.
Step 3:
Then let it cool down.
Step 4:
Mix this ice base vigorously in the mixer for approx. 2 minutes.
Step 5:
Let ripen in the refrigerator for at least eight hours.
Step 6:
Freeze the ice in the ice cream maker or by hand method.
Step 7:
Then freeze for at least another 12 hours in the frozen food.
Step 8:
And now: Bon appetit.