Lemon Poppyseed Gelato
Buttermilk by Sam recipe - Baking
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups whole milk
- ½ tablespoon tapioca starch
- ¼ cup whipped cream cheese
- 1 cup heavy cream
- ½ cup sugar
- Zest of two large lemons
- ½ cup lemon juice
- ½ tablespoon vanilla bean paste
- ½ cup poppy seeds
- 1 cup blueberries
Instructions
- 1
To make the blueberry ripple: place blueberries on a sheet pan and roast at 375 F for 30-45 minutes, until they have broken down, released their juices and the water has begun to evaporate. Press through a mesh sieve to remove the skins. Set in an airtight container in the fridge.
- 2
In a pot, combine the milk, cream cheese, cream, sugar, zest and juice of lemons and starch and whisk to combine. Once the sugar has dissolved and the mixture has thickened, remove from heat and pour through a mesh sieve to remove any bits. Stir in the vanilla. Chill base overnight. Freeze ice cream machine bowl.
- 3
The next day, add the poppyseeds to the base and churn according to machine instructions. Once frozen, scoop it into a container, swirling the blueberry sauce into the base.