Marzipan Ice Cream with Poppy Seeds

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	3 hrs 15 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

First separate the eggs and beat the egg yolks in a container with a whisk for about 5 minutes.
Next, heat the cream in a saucepan and dissolve any amount of marzipan (depending on how flavorful you want the ice cream later) in the cream. Next, add as much of the poppy seed bakery as you want (which are used to bake poppy seed rolls) and bring the mixture to the boil, stirring constantly.
Tip: Instead of the poppy seed mass, normal poppy seeds can be used. However, due to the starch contained in the poppy seed mixture, the cream mixture thickens better later.
When all the ingredients have dissolved in the cream, fold the cream mixture into the egg mixture and then briefly heat it up again. If you like, refine the ice cream mixture with a little cinnamon or a dash of rum. Then put everything in a freezer and freeze for at least 3 hours.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.