Lime Curd And Poppy Seed No Churn Ice Cream
- 6 egg yolks
- 350 grams (2 cups) granulated sugar
- 5 big limes, zested and juiced
- 70 grams (a little over 1/3 cup) butter, unsalted, room temp. and diced
- 1 tablespoon poppy seeds (you can add more, if you'd like)
- 500 milliliters (2 cups) heavy cream
- 1 teaspoon salt
- Make a bain marie by placing a heatproof bowl over a pan of water, and bringing it to a simmer, on a medium low heat. Add the egg yolks, sugar, poppy seeds, salt, lime zest and juice to the bowl and whisk. Keep whisking until it thickens a bit, then gradually add the butter, whisking continually until it thickens enough to coat the back of a spoon. Leave it to cool completely.
- In a separate bowl, whisk the cold heavy cream to stiff peaks, add it to the curd, in thirds, folding gently until combined. Pour the mixture into a container with a tight lid and freeze it for 30 minutes. Then take it off and give it a whisk. Repeat this process 5 more times (6 times in total) and leave it to freeze completely overnight. This will break the ice crystals, which will give the right texture to the ice cream. After that, you are ready to serve!
egg yolks, sugar, big limes, butter, poppy seeds, salt
Taken from food52.com/recipes/61216-lime-curd-and-poppy-seed-no-churn-ice-cream (may not work)