Poppy and wild strawberry ice cream

Name: Poppy and wild strawberry ice cream
Ingredients: 2 eggs; 200 g sugar; 1 vanilla bean; 200 ml whipping cream; 500 g wild strawberries; 50 ml poppy syrup; 2 drops food coloring; 100 g poppy jam

Dessert - Poppy and wild strawberry ice cream by Aura D. - Recipia

Poppy and wild strawberry ice cream is served cold, with poppy jam on top. This ice cream has a smooth base of eggs and cream; the partly mashed wild strawberries leave little pieces, while the syrup and food coloring give it a red hue. I like to scrape the inside of the vanilla bean well, until no seeds are left stuck to it. Prep: 20 minutes. Cook: 8 minutes. Rest: 27 hours and 30 minutes. Total time: 27 hours and 58 minutes. Servings: 8. About 270 kcal and 3 g of protein per serving.

Ingredients

2 eggs
200 g sugar
1 vanilla bean
200 ml whipping cream
500 g wild strawberries
50 ml poppy syrup
2 drops food coloring
100 g poppy jam

Preparation

1. Put the bowl of the ice cream maker in the freezer for 24 hours. 2. Wash the wild strawberries, pat them dry and mash them only halfway, so little pieces remain. 3. Split the vanilla bean and scrape out the seeds. Mix the eggs with the sugar and seeds, then cook them in a bain-marie for 8 minutes, until the mixture is foamy and reaches 71°C. Chill it for 30 minutes, until completely cool. 4. Whip the cream. Fold in the cooled mixture, poppy syrup, mashed wild strawberries and 2 drops of food coloring; mix until smooth. 5. Pour the mixture into the ice cream maker and churn for 5 minutes. 6. Put the ice cream in the freezer for 3 hours. 7. Take it out and churn it in the ice cream maker for another 5 minutes. Serve it with poppy jam on top.

Notes

You can replace the poppy syrup with 50 ml raspberry syrup; the flavor will change, but the color will stay red. Contains eggs and dairy. Put a tablespoon of poppy jam on each serving. Keep the ice cream in a sealed container in the freezer for up to 3 days. Choose ripe but still firm wild strawberries, and pat them dry well after washing so no water gets into the mixture. Cream whips more easily when cold, straight from the fridge. In Paris I found syrup, jam, sweets and biscuits made with poppy at an organic shop, all red and with that strong flavor; this is my first time making ice cream in a machine and I don't know if the method is any good, so I'm making it again today and I'll tell you how it turned out.