Summary

Ingredients

• 400 ml cream
• 50 g poppy seed bake or to taste
• 150 g marzipan or to taste
• 4 egg (s)
• possibly cinnamon or rum

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Instructions

1. First separate the eggs and beat the egg yolks in a container with a whisk for about 5 minutes.
2. 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.
3. 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.
4. 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.