Summary

Ingredients

• 4 egg yolks
• 50 grams sugar
• 250 ml whipped cream
• 1 egg white
• 1 teaspoon honey
• 0.5 ½ pack vanilla sugar, or vanilla baking
• 35 g poppy seeds
• 1 pinch (s) salt

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Instructions

1. Finely grind the poppy seeds.
2. Beat the cream and egg white separately with a pinch of salt until stiff.
3. Beat egg yolks and sugar in a stainless steel bowl over a hot water bath with a hand mixer until they are white and frothy. Then place the bowl in the ice water bath and beat the mixture again until cold. Stir honey, poppy seeds and vanilla into the egg yolk mixture. Then fold the stiff egg white and the whipped cream into the mixture.
4. Either let the mixture freeze in the ice cream maker or pour it into a stainless steel bowl and place in the freezer for at least 6 hours. Stir every 30 to 40 minutes so that the ice cream stays creamy.
5. A fruit or chocolate sauce goes very well with it.