in Dessert Recipes

Spicy poppy seed ice cream with rum and apricot sauce

updated

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Ingredients for 1 servings:

  • 80 g poppy seeds, unground
  • 250 g milk
  • 100 g sugar
  • 2 packets of vanilla sugar
  • 1 pinch of salt
  • ½ tsp spice mix (Chakalaka)
  • 4 egg yolks, size M
  • 250 g cream
  • Apricot jam
  • some rum

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

very slightly spicy

Bring poppy seeds, milk, vanilla sugar, sugar, salt, and chakalaka to a boil and simmer for 2-3 minutes. Set aside to cool. Stir in 4 egg yolks and whisk the mixture over a gently simmering water bath until creamy. Then cool in cold water while stirring. Whip the cream until stiff and mix into the cold poppy seed mixture. Freeze in an ice cream maker. Makes approximately 1 liter of ice cream. Strain the apricot jam through a sieve and mix with a little rum. Serve with the ice cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spicy poppy seed ice cream with rum and apricot sauce

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