Recipe for Poppy Seed and Honey Ice Cream with Chocolate Veneer 
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Yield:
10 slices
Ingredients:
Amount Ingredient
300 ml milk
1 x vanilla pod
100 gm poppy seeds roughly ground (a quick blast in a processor is enough)
3 lrg egg yolks
100 gm caster sugar
2 tbl Greek honey or other clear honey
400 ml double cream whipped
200 x bitter dark chocolate (optional)
Instructions:
Instructions: Put the milk in a small saucepan.

Split the vanilla pod scrape the seeds into the milk and add the pod.

Bring slowly to the boil over a gentle heat. Add the poppy seeds and honey and simmer gently stirring for a couple of minutes. Discard the pod.

Put the egg yolks and sugar in a heatproof bowl and beat together.

Fit the bowl over a pan of simmering water and slowly beat in the seeds and honey flavoured milk.

Continue to beat until the mixture has thickened and coats the back of a spoon.

Tip the custard into a clean bowl and leave to cool.

Carefully mix the whipped double cream into the cold poppy seed custard mixture.

Put into a container and freeze.

Stir once or twice while freezing to redistribute the poppy seeds.

Remove from freezer about 10 minutes before required.

Slice on a freezerchilled board to prevent malting.

Serve on freezerchilled plates with a piece of chocolate veneer (optional) or fresh figs.

Makes about 10 slices

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