6 oz/170 g plain unsweetened cream cheese, softened to room temperature
2 cups/475 ml plain buttermilk
1 cup/200 g sugar
1/2 cup/120 ml fresh lemon juice
zest of 3 lemons
1 1/2 Tbsp poppy seeds
- Place the cream cheese, buttermilk, sugar, lemon juice, and zest in a blender and pulse until smooth and combined.
- Pour the ice cream base into the canister of your ice cream maker and prepare as per the manufacturer’s instructions. Once the ice cream thickens and takes on a soft serve texture, add the poppy seeds and continue to churn until firm. NOTE: If you don’t own an ice cream maker, stir and freeze the ice cream base with the poppy seeds in a shallow non-reactive metal pan (a loaf pan or an 8 in/20 cm square baking pan will work). Cover with cling wrap. Freeze the mixture for 2 hours or until it begins to firm up. Remove from the freezer, unwrap, and crush the ice crystals using a fork or immersion blender. Alternatively, transfer to a blender or food processor and pulse to break the ice crystals. Cover with the cling wrap and refreeze. Repeat three to four times at 30-minute intervals until the mixture turns soft but frozen. Freezing times will vary depending on the refrigerator.
- Transfer the ice cream to a freezer-safe container and freeze for up to 4 hours until firm. The ice cream can be stored in the freezer for up to 1 week.
- I’ve made this with Meyer and Eureka lemons; the latter leaves a stronger tart taste.
- Lifeway Kefir is a good substitute for buttermilk in this recipe. It isn’t too thick like other brands of kefir.