Seetaler Poppy Ice Cream

Boil the poppy seeds with 100 ml of milk in a saucepan, make short and steep with closed lid on the turned off stove top for 10-15 min.

Beat yolks with sugar and vanilla in a baking bowl until creamy. Heat remaining milk in a saucepan and while whisking throughout, pour it leisurely to the yolk cream. Heat the mixture in a saucepan, stirring, until it is viscous.

Mix the egg yolk cream and the poppy seed paste with the honey, cool. Whip the whipped cream until stiff and stir it in. Pour the mixture into a loaf pan. Place in freezer to set in 5 hours.

Boil the sour cherries with 5 tbsp juice, the juice of one lemon, the wine and the sugar in a saucepan. Cover the pan and cook for 5-8 min until soft. Turn the parfait out onto a plate and cut into slices. Arrange 2 slices on a plate with the cherries and serve on the spot.

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