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Lemon Poppy Seed Ice Cream with Blueberry Swirl

Serves 8.


    Lemon Poppy Seed Ice Cream

    The bright flavour of lemon, sweet sun-kissed blueberries, and the unexpected crunch of poppy seeds will make this sweet treat a summer staple in your freezer. The hardest part is waiting for it to freeze!


    How to pasteurize egg whites

    • Buying pasteurized egg whites, or making your own at home, will alleviate any fears about using raw eggs in this recipe.
    • Allow eggs to sit out until they reach room temperature (about 15 minutes).
    • Gently lower eggs into small saucepan of cold water.
    • Cook over medium heat until bubbles begin forming on bottom of pan.
    • Temperature of water should be 150 F (66 C) if using a thermometer; remove pan from heat.
    • Allow eggs to rest in water for 3 minutes.

    The eggs are now pasteurized and you can safely use the egg whites, as called for, in this recipe.


    Lemon Poppy Seed Ice Cream with Blueberry Swirl


    • 1 1/2 cups (350 mL) fresh or frozen blueberries
    • 2 Tbsp (30 mL) orange juice
    • 1 tsp (5 mL) vanilla extract
    • 1/4 cup (60 mL) clover honey, divided
    • Finely grated zest of 1 large lemon
    • 1 Tbsp (15 mL) poppy seeds
    • 2 cups (500 mL) whipping cream
    • 1 Tbsp (15 mL) Limoncello liqueur or fresh lemon juice
    • 1/3 cup (80 mL) pasteurized free-range egg whites


    Per serving:

    • calories263
    • protein3g
    • fat21g
      • saturated fat13g
      • trans fat0g
    • carbohydrates16g
      • sugars13g
      • fibre1g
    • sodium35mg



    In small saucepan, stir together blueberries, orange juice, vanilla, and 1 Tbsp (15 mL) honey over medium heat. Cook, stirring occasionally, until berries have softened and juices have reduced to a thin syrup, about 10 to 15 minutes. Transfer blueberry sauce to bowl and refrigerate until chilled.


    Meanwhile, in small bowl stir together remaining 3 Tbsp (45 mL) honey, lemon zest, and poppy seeds.


    In bowl of stand mixer fitted with whisk attachment, whip cream and Limoncello to soft peaks. Drizzle in honey mixture and continue to whip just until stiff peaks form.


    In another bowl, whisk together egg whites until stiff peaks form. Gently fold into cream mixture.


    Cover bottom of large airtight container with a thick layer of cream mixture. Spoon dollops of cooled blueberry sauce over cream mixture; donu2019t worry if itu2019s not pretty. Continue to layer cream mixture and blueberry sauce until theyu2019re all used up. Using butter knife or handle of a spoon, swirl blueberry sauce into cream mixture a few times.


    Cover ice cream with parchment paper, making sure it touches the surface of the mixture, before placing lid on container. Freeze until frozen, about 4 hours.


    To serve, divide ice cream among serving bowls and garnish with additional blueberries, if desired.



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