Poppy Ice Cream – Vegan

Those who value an intense taste should either use freshly crushed or freshly ground poppy seeds ... if you don't have this, just buy a package of ready-made poppy seed filling (in this case use less sugar)

Boil the poppy seeds together with soy milk and sugar (if you can take it, of course, use normal milk and cream) - cut open the vanilla pod, scrape out the pulp and add - now add a pinch of salt and some orange balsamic vinegar, these give the poppy seed ice cream an interesting note Let everything simmer for about 10 minutes on a low flame and then let it stand covered for at least 1 hour so that the poppy seeds can develop its aroma

You can add a little chocolaty taste to the still lukewarm mass (for me it was a soy chocolate pudding and some Nutella - but you could also add chocolate that you previously heated gently until it became soft and creamy - then let the mixture cool down well in a closed bowl in the refrigerator - meanwhile whip the soy cream until stiff and finally mix it into the cooled mixture

Now put the ice cream in the ice cream maker and freeze to the desired consistency - now it is either served immediately or the ice cream is filled into suitable portion molds and then frozen until it is used up - if you use silicone molds, you should put cling film over the top to protect it

Take the ice cream out of the freezer approx. 20-25 minutes before consumption and let it thaw slightly at room temperature (important! At minus 20 degrees it is rock-hard instead of creamy) - of course, we recommend the portion from the silicone mold on the plate to squeeze while the ice cream is still hard - I decorated the dark plate with candied violets, lavender blossom, cress leaf and a strip of icing sugar