Summer’s almost here and I haven’t posted a dessert recipe for a while, and I’m not sure why I’m trying to explain the reason behind this creamy and sweet Almond Poppy Seed Ice Cream recipe with the purpeliest purple Strawberry Hibiscus Cookies. Like I need one.
The almond flavor in this ice cream comes from orgeat syrup ,a sweet almond flavored syrup that also has a floral note from orange flower water. It is most commonly used in Tiki drinks but adds a delicious almond flavor that tastes like a floral liquid marzipan.
I gotta be honest, I’m a person that cooks all the time. I mean I used to be a professional pastry chef and still I shy away from making homemade ice cream. I always agonize that I’m going to cook the custard too long and it will curdle or my ice cream machine won’t be cold enough and it won’t churn properly or any other number of reasons, like me and eggs don’t get along. All this is to say, I read this article on the Ice Cream King of Paris, David Lebovitz’s site that made me want to give it another go.
He said you can make perfectly smooth and silky homemade ice cream without any sort of machinery whatsoever! And guess what? He’s right!
Except, I’m kind of lying because I ended up using my stand mixer to beat the ice cream as it froze instead of my sweet guns and a wooden spoon but that’s only because I doubted my muscle strength and also….I’m lazy.
But if you don’t have a stand mixer you just use a wooden spoon or a whisk and vigorously stir the ice cream as it freezes. Here’s how:
How to Make Almond Poppy Seed Ice Cream Without A Machine
Start with the custard base recipe below. If you aren’t going to churn the ice cream in a machine it is best to use a ice cream base with as much fat as possible to prevent it from getting icy. I used whole milk, heavy cream, and 7 egg yolks, but you could use up to 10 yolks for an even creamier ice cream.
Place ice cream base in a deep, freezer-safe bowl (I used the metal bowl from my stand mixer) and let it freezer for about 30-45 minutes. Remove from the freezer and beat it for 1 minute. Really mix it up well to get some air in there.
Keep repeating this process until the ice cream is almost completely frozen, about 2-3 hours. Then transfer it to a tightly-sealed container and let freeze until solid, about another 4 hours or overnight.
Homemade ice cream doesn’t last that long before becoming icy so eat it within a couple of days, okay?
Just one more thing: This Almond Poppy Seed Ice Cream and these Strawberry Hibiscus Cookies were made for each other so give it a try, just once, you won’t be sorry.
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