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.
Almond Poppyseed Ice Cream with Strawberry Hibiscus Cookies
A sweet, creamy Almond Poppy Seed Ice Cream recipe that requires no ice cream machine whatsoever. Serve with a tart cookie on the side or as an ice cream sandwich! Recipe adapted from David Lebovitz
- 1 cup whole milk
- 3/4 cup granulated sugar
- pinch of salt
- 2 cups heavy cream
- 7 large egg yolks
- 1/4 cup orgeat
- 2 tablespoons poppy seeds
- 1 recipe Strawberry Hibiscus Cookies (see link in post)
- Bring milk, sugar, and salt to a simmer over medium heat, stirring to dissolve the sugar.
- Set up an ice bath with one large bowl filled halfway with ice water and another smaller bowl sitting on top. Pour cream into the smaller bowl and place a strainer on top.
- In a separate medium bowl whisk egg yolks until smooth. Slowly pour hot milk into the egg yolks, whisking constantly.
- Transfer egg mixture back to the saucepan and heat over medium-low heat until thickened, stirring with a rubber spatula constantly. Make sure to scrape inside the corners and bottom of the pan so eggs don't cook in there and become curdled. The mixture should coat the back of the spatula but not look chunky.
- Strain immediately through the strainer into the cream. Whisk in orgeat and poppy seeds and let cool, whisking occasionally.
- Transfer mixture to the bowl of a stand mixer or another deep shatter-proof bowl that you can use with a handheld mixer or large whisk. Freeze for 45 minutes.
- Remove from freezer and beat vigorously for 1 minute either with the paddle attachment on a stand mixer, a handheld mixer, or your very own muscles and a large whisk or wooden spoon. Return to the freezer and freeze another 30 minutes. Remove again and beat again for 1 minute. Repeat this process until ice cream is almost frozen, should take 2-3 hours.
- Transfer the ice cream to a tightly-sealed container and freeze completely, at least 4 hours or overnight. Serve topped with toasted almonds and Strawberry Hibiscus cookies. Best eaten within a couple days.
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