Lemons and poppy seeds make a classic and comforting combination in this delicious ice cream treat.
YIELD: 1 QUART
INGREDIENTS
- 1 cup coconut creamer
- ½ cup full-fat coconut milk
- 1¾ cups soymilk
- 2½ tablespoons vegan butter
- Juice and zest of 4 lemons
- ½ vanilla bean, split and seeded, pod reserved for another use
- ⅓ cup unrefined sugar
- ¼ teaspoon xanthan gum plus 2 tablespoons sugar, mixed
- 1¼ teaspoons arrowroot
- 1 tablespoon agave nectar
- 2 tablespoons poppy seeds
PREPARATION
- In a heavy-bottomed pot, combine the coconut creamer, full-fat coconut milk, soymilk, vegan butter, lemon zest and juice, vanilla bean seeds, and sugar. Cook over medium heat until steam begins to rise from the mixture.
- Reduce the heat to low and slowly add the xanthan gum-sugar mixture, whisking carefully but thoroughly to combine.
- In a separate bowl, combine the arrowroot and agave nectar until smooth. Set aside.
- Bring the lemon mixture back up to a light simmer, then stir in the arrowroot mixture. Remove from heat, cover, and refrigerate overnight.
- Transfer the chilled mixture to an ice cream maker and follow the manufacturer’s instructions for freezing.
- Just before the ice cream is finished churning, add the poppy seeds and continue churning until well combined.
