Poppy Ice Cream

Ingredients (Makes ~1 quart):

• 2 cups heavy cream

• 1 cup whole milk

• 4 tbsp Hasho poppy seeds

• 3/4 cup granulated sugar

• 5 large egg yolks

• 1 tbsp honey (optional, for depth)

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

1. Infuse the base:
   In a medium saucepan, combine the cream, milk, and half the sugar. Heat over medium until just steaming (not boiling). Stir in the poppy seeds and set aside to steep for 10 minutes.

2. Whisk the yolks:
   In a mixing bowl, whisk together the egg yolks with the remaining sugar and a pinch of salt until pale and slightly thickened.

3. Temper the yolks:
   Slowly pour some of the warm cream mixture into the egg yolks, whisking constantly to prevent curdling. Then return the egg mixture back into the saucepan with the rest of the cream.

4. Cook the custard:
   Stir the mixture over low heat with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (170–175°F / ~77–80°C). Do not boil.

5. Strain and chill:
   Pour the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla and honey (if using). Let it cool to room temp, then cover and refrigerate until completely chilled — at least 4 hours or overnight.

6. Churn:
   Churn the mixture in an ice cream maker according to manufacturer’s instructions. It should reach a soft-serve consistency in about 20–25 minutes.

7. Freeze:
   Transfer to a lidded container and freeze for at least 4 hours before serving.

To Serve:

Scoop into bowls or cones. Garnish with a light drizzle of honey, or a few extra toasted poppy seeds for texture.