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three scoops of lemon poppy seed ice cream in a glass dish.
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Lemon Poppy Seed Ice Cream Recipe

Bright and tangy with the perfect crunch, this lemon poppy seed ice cream tastes just like the muffin!
Prep Time40 minutes
Cook Time20 minutes
Chill & Churn Time8 hours 30 minutes
Total Time9 hours 30 minutes
Course: Dessert
Cuisine: American, French
Keyword: lemon custard, lemon ice cream, lemon poppy seed ice cream, lemon poppyseed ice cream, poppy seed ice cream, poppyseed ice cream
Servings: 12 servings (3 pints)
Calories: 220kcal

Equipment

  • Microplane Zester
  • Citrus Juicer
  • 2-Quart Saucepan
  • Whisk
  • Ice Bath
  • Instant-Read Thermometer
  • Fine-Mesh Sieve
  • Compressor-Style Ice Cream Maker

Ingredients

  • 150 g cane sugar
  • 0.3 g guar gum ⅛ tsp, optional
  • 60 g skim milk powder
  • 400 g whole milk 3.25% fat
  • 400 g heavy cream 36% fat
  • 42 g egg yolks from 3 medium eggs
  • 2 whole lemons juiced and zested (about ¼ cup juice and 2 tbsp zest)
  • 4 g vanilla extract optional
  • 1 g kosher salt
  • 18 g poppy seeds

Instructions

  • Portion out all of your ingredients so you're ready to go. Crack 42 g egg yolks into a small bowl and whisk well, and zest 2 whole lemons. Set aside.
    • Save the skinned lemons whole so you can juice them later on!
  • Prepare an ice bath by filling a large bowl with cold water and several handfuls of ice cubes. Set aside.
    overhead view of an ice bath in a stainless bowl.
  • Set a fine-mesh sieve over a smaller bowl you set aside for the ice bath.
    a fine mesh sieve set over a bowl on an ice bath.
  • Grab a saucepan that holds at least 2 quarts of liquid. Pour in 150 g cane sugar, 60 g skim milk powder, and 0.3 g guar gum (if using). Whisk to combine.
    granulated sugar, skim milk powder, and guar gum whisked together in a saucepan.
  • Pour 400 g whole milk into the pan with the sugar/SMP mixture, and whisk until the sugar/SMP have mostly dissolved.
    whole milk added to skim milk powder and sugar in a saucepan
  • Add 400 g heavy cream and whisk again until the mixture feels smooth.
    whole milk and heavy cream poured over sugar and skim milk powder in a saucepan.
  • Gently heat the pot over medium-low, whisking constantly, until it reaches 110°F on an instant-read thermometer. Once it reaches temperature, immediately remove it from the heat.
    a thermometer reads 110°F dipped into ice cream base in a saucepan.
  • Take a ladleful of the warm cream mixture, and stream it slowly into the egg yolks, whisking vigorously to prevent curdling.
    tempering egg yolks in a small bowl.
  • Once the mixture is smooth, pour the egg/cream mixture back into the saucepan, and whisk well until the liquid takes on a yellowish hue.
    tempered egg yolks added to custard in a saucepan.
  • Return the pan to medium-low heat, and continue warming, whisking constantly, until it reaches 165°F. Once at temperature, immediately remove it from the heat.
    a thermometer reads 165°F dipped into ice cream base.
  • Stir in the lemon zest, cover, and let steep for 10 minutes.
  • Strain the hot custard into the bowl set over the ice bath, then stir in 1 g kosher salt and 4 g vanilla extract (if using). Whisk often for about 15 minutes, or until the custard reaches about 75°F.
    stained custard base in a bowl set over an ice bath.
  • Cover the bowl with plastic wrap and place it in the refrigerator for 4-6 hours, or overnight, to chill.
    • This standard overnight chill won't age your ice cream, so don't panic. It'll only start to take on a tangy flavor if you leave it for longer than 24 hours.
  • Once the custard has chilled, pre-chill your ice cream maker according to the instructions. Juice the zested 2 whole lemons, then add the juice to the chilled custard.
    a lemon half on a juicer.
  • Add 18 g poppy seeds, and stir well.
    poppy seeds mixed into lemon ice cream base in a bowl.
  • Pour in the custard with the machine running. Allow the custard to churn according to the machine’s instructions. This will take anywhere from 20-45 minutes, depending on the machine.
    churned lemon poppy seed ice cream in a compressor ice cream maker.
  • Scoop the ice cream into pints with wax paper pressed onto the surface to prevent ice crystals, and set in the freezer for at least 4 hours, or overnight, to fully set and age.
    freshly churned lemon poppy seed ice cream in a pint container before hardening.

Video

Notes

Ingredient Tips:
  • If you're not into lemon, this recipe also works great with oranges, grapefruits, limes, or really any citrus your heart desires.
  • You can skip the guar gum if you prefer. However, I recommend adding an extra egg yolk for better stabilization.
Cooking Tips:
  • If you don’t have a thermometer (get one!), the milk will start to steam when it’s close to 110°F, and the custard will coat the back of a spoon when it’s close to 165°F.
  • I always strain my custard after cooking to remove any potential cooked egg bits. This also removes the zest, so you don't end up with pieces in your ice cream. They'll ruin the texture.
Churning Tips:
  • While you can churn this the same day, I highly recommend letting it rest overnight in the refrigerator. It’ll be as cold as possible, so it’ll churn faster, and the flavors will develop as it sits.
  • Don't let this one go longer than overnight, or it will age too much and develop a tangy flavor that overpowers the lemon.
  • Because this base is a dense custard, make sure your compressor has been pre-cooled for 10 minutes to ensure a fast draw time.
  • The same goes for chilling after churning. You can enjoy a softer consistency the same day, but I find the texture is best after an overnight chill.
detailed nutrition facts for a serving of lemon poppyseed ice cream.