Poppy ice cream

Since I first made it, it has become an inevitable member of the summer ice cream collection. This time, a recipe saved for one gentle mom. lp-l-t-mama, happy birthday to you.

Preparation steps

Separate 3 tablespoons from 250 ml of milk and stir the egg yolks with them, and add sugar to the remaining milk and heat to boiling. Add ground poppy seeds to boiling milk and cook for 5 minutes, stirring. Stir in the sweet sour cream, then the beaten egg yolks and cook over low heat, stirring, until it thickens like a thin pudding - about 5 minutes.
Cool to room temperature, then leave in the refrigerator for about an hour to cool. Stir occasionally.
Transfer to freezer containers and freeze.
Before serving, leave it for 10 minutes at room temperature to soften, because it is frozen quite hard and difficult to remove with a spoon.
It goes well with sour fruits, especially raspberries, currants and cherries.

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