- Add coconut milk to a medium pot. Heat the coconut milk over medium-low heat, stirring frequently, until hot and steaming but not simmering. There shouldn’t be any bubbles; if there are, reduce heat.
- Separate the egg yolks into a heat-proof bowl and whisk.
- Now it’s time to temper the egg yolks. While stirring the egg yolks constantly, add a few spoonfuls of hot coconut milk. Continue to stir until smooth – there shouldn’t be lumps of cooked egg. Now that the eggs are tempered, slowly add them to the pot, stirring constantly.
- Heat on medium-low, again stirring constantly and never letting the mixture simmer until it thickens, about 6-8 minutes. It should coat the back of a spoon and have the consistency of heavy cream.
- Remove from heat and pour into a bowl. Add honey, lemon zest, lemon juice, and sea salt. Stir until completely combined. Let cool.
- Chill the bowl in the fridge until cold (2+ hours).
- Place the chilled custard in your ice cream maker and prepare according to the manufacturer’s instructions. Add the poppyseeds while the ice cream churns. Pour the churned ice cream into a freezer-safe container. Transfer the container, covered, to the freezer for at least two hours to firm up. When serving, defrost for at least 15 minutes before scooping. It will keep for a little over a week.
- Don’t have an ice cream maker? You can make a no churn version by moving the chilled custart to the freezer and stirring every hour for 3 hours.
- I find ice creams work best with coconut milk that contains guar gum. It’s not required, but it helps to make a creamy ice cream!
Keywords: lemon poppyseed, lemon, ice cream, dairy free, low carb, paleo