I adore this ice cream– It’s simple to make, no machine needed. I’ve done recipes with a lot of poppy seeds recently; this was something else to try– approved.
– adapted from Wonky Wonderful –
I used the whisk attachment of my stand mixer for this. Mix 1 cup heavy whipping cream, 1 cup whole milk, 3 tablespoons ultra-fine sugar, 1 21-ounce can lemon pie filling, and 1/2 tablespoon poppy seeds. I put granulated sugar in a small coffee grinder free of coffee granules to make it ultra-fine; processed the sugar almost to a powdered sugar-stage. This keeps the ice cream from being grainy in texture. Combined contents will resemble pudding before freezing. I think this would even be good in a pie shell, chilled in the ‘frig. Transfer into a freezer-safe dish; freeze 4 to 6 hours or overnight. This is lemony fresh, wonderful even on a cold day in January.
— Susan Nuyt, Skirt in the Kitchen
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