Nothing says summer quite like homemade ice cream and this recipe from Modern Farmette looks simply divine. Since she hasn't gotten around to posting it on her blog, I'm posting these simple ingredients she shared on her Instagram feed last week. And while the link is in front of you, head on over to her site. She's one of my favorites and was featured on my blog recently as a Friday Feature Kitchen. You can read that post here.
Poppyseed Ice Cream
2 cups heavy cream
1.5 cups whole milk
3/4 cup sugar
1 cup poppy seeds, toasted in pan for one minute, then blitzed in small food processor until forms a wet paste (alternatively, use poppyseed filling)
Seeds of one whole vanilla pod
Pinch of salt
Place all ingredients into saucespan over low heat until sugar is melted. Take off heat and allow to cool to room temperature. Chill in fridge overnight. Churn in ice cream maker according to manufacturer's instructions. DEVOUR.
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