Lime Curd And Poppy Seed No Churn Ice Cream

1. 1

   Make a bain marie by placing a heatproof bowl over a pan of water, and bringing it to a simmer, on a medium low heat. Add the egg yolks, sugar, poppy seeds, salt, lime zest and juice to the bowl and whisk. Keep whisking until it thickens a bit, then gradually add the butter, whisking continually until it thickens enough to coat the back of a spoon. Leave it to cool completely.

2. 2

   In a separate bowl, whisk the cold heavy cream to stiff peaks, add it to the curd, in thirds, folding gently until combined. Pour the mixture into a container with a tight lid and freeze it for 30 minutes. Then take it off and give it a whisk. Repeat this process 5 more times (6 times in total) and leave it to freeze completely overnight. This will break the ice crystals, which will give the right texture to the ice cream. After that, you are ready to serve!

* Per serving · 4 servings · Values may vary.

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