Instructions: Simmer the poppy seeds in the milk until reduced.

Combine the egg yolks, whole eggs and sugar over boiling water, whisking until the mixture is a meringue-like texture. Add the poppy seeds.

Remove from the heat and sit in a pan of ice.

Whisk the double cream and add it gently to the cooking egg mix.

Pour into a terrine or mould and freeze for at least 6 hours.

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