Poppy seed frozen custard from À la Mode: 120 Recipes in 60 Pairings: Pies, Tarts, Cakes, Crisps, and More Topped with Ice Cream, Gelato, Frozen Custard, and More (page 168) by Bruce Weinstein and Mark Scarbrough

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lemon polenta bundt

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bellatavia on December 30, 2016

    Wow, delicious! It's amazing how clearly the poppy seed flavor really sings in this recipe. I appreciate the way Bruce and Mark have us use an electric beater to prep the yolks and sugar for the hot cream mixture - I have never done it that way and I think it contributed to the smoother, creamier ice cream texture. I would eat this ice cream on its own any day, but it does go very well with the Lemon Polenta Bundt they recommend it accompany.

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