Lemon Buttermilk Sherbet with Poppy Seed Ice Cream Cones

I really have been in an ice cream mood lately. Well, I’m always in an ice cream mood, but I mean wanting to make my own ice cream at home. I don’t have a very good ice cream machine and the end result is never quite as creamy as I would like it to be. Every time I walk into Sur La Table I look at this and this… I would love to have a commercial ice cream maker at home but in the meantime, I make it work with what I have which is similar to this, just an older model.

I was reading through David Lebovitz’s “Perfect Scoop” last night. I have had it for a while now but never made the time to really explore it as I like to. I just got sucked into it and I came across his Lemon Buttermilk Sherbet recipe. Sounded very refreshing and perfect for the next day since I was planning to take curly cues to the beach. The thought of coming home after a fun day at the beach and having some lemon and buttermilk sherbet sounded delightful.

I thought it would be fun to make my own ice cream cones too which is super simple but I wanted to give it a little something different so I thought to make it with some lemon zest and poppyseeds. The recipes are so simple that I was able to do it all that night. I did have to let the simple syrup and the tuile paste rest in the fridge for a couple of hours but that’s about it. I churned the sherbet, froze it and made about five mini ice cream cones and put them in an air-tight container until the next day.

Lemon Buttermilk Sherbet

adapted from David Lebovitz’s “The Perfect Scoop”

80 ml water
130 grams sugar
Zest of 1 lemon
225 ml buttermilk
60 ml lemon juice

In a saucepan, bring the first three ingredients to a boil. Remove from heat, transfer to a bowl and refrigerate until thoroughly chilled. Add the buttermilk and lemon juice once it has chilled in the fridge and churn in your ice cream machine. Transfer to a bowl or ice cream container and freeze.

Poppy Seed Lemon Ice Cream Cones

Makes a lot of paste so freeze whatever you have leftover
50 grams butter
50 grams sugar
1/4 tsp lemon zest
50 grams egg whites
50 grams flour

Cream the butter, sugar and lemon zest. Add the flour and mix. Add the egg whites and mix until thoroughly combined. Transfer this paste to a bowl and refrigerate until ready to use.

Make a template for your cones cutting circles out of a plastic placemat that is about 1/4″ thick. Use a round cookie cutter to trace a circle on the mat and cut with the help of an xacto knife. Place the template mat on a silpat. Spread a very thin layer of the tuile paste on the circle and remove the mat. You will be left with a disk of tuile batter. Sprinkle poppyseeds on top of the batter.

Bake at 350 degrees for about 10 minutes. remove from the oven and form a cone right away while the tuile is still hot and pliable. Store them in an airtight container until ready to use.

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54 Responses to “Lemon Buttermilk Sherbet with Poppy Seed Ice Cream Cones”

  1. Anonymous says:

    Arantzazu: Como siempre, sorprendente.
    Sería estupendo ver la cara de Jon Loren disfrutando una vez más de tus postres.

  2. Miam… this looks absolutely delicious. I can have it right now! I like the idea of the poppyseed cones!!

  3. Ann says:

    Just as beautiful as Thomas Keller’s work, my dear. You’ve outdone yourself once again!

  4. Anonymous says:

    La verdad es que cada vez me quedo mas pasmada con tu blog. Que envidia, me encanta.
    Anna -Girona-

  5. Mobula says:

    Lo sabía!!!! Miedo me das cada vez que me dejas un comentario en el blog!!! Inmediatamente me voy al tuyo porque se que has publicado. no se cuanto será la diferencia horaria, 5-6 horas??. no he tenido tiempo de ver la receta pero después te comento.



  6. Mobula says:

    Justo me llegó la semana pasada el libro de Leibovitz de los helados y tengo en el congelador el sorbete de fresas y el helado de chocolate con leche. creo que hará los conitos para que el enano se los coma. Los politos de orange curd le encantaron.



  7. Eileen says:

    What sweet little cones!

  8. linda says:

    So pretty and refreshing! Love the cute little cones.

  9. mimi says:

    love everything about this!! i’m too lazy to ever make my own ice cream (i’m also afraid if i start and find out how good it is, i’ll never stop!) but these are beautiful, love, love, love the cones! is that pistachio on top?

  10. simon says:

    I just found this blog, and all I can say is WOW! Or maybe I should also say THANK YOU! I have added you to my growing list of bookmarks, to which I only add what I deem to be the most excellent. Thanks again, and I will check back often. Keep up the great work!

  11. Oh my goodness!! I love the whole Idea about the cones, they seem delicate and not heavy tasting, but instead seem to compliment the shebert. Aran it is so nice the way that you planned it for your return from the beach! Sounds like a lovely day!

  12. Tarah says:

    Oh wow. Those look really good!

  13. Dana says:

    Genius! These look delicious!

  14. Love your mini cones! I have that book too and NEED to try a recipe…maybe now it will be this one! Great photos once again Aran!

  15. Y says:

    Does sound very refreshing indeed! I love the combination of flavours, even if I couldn’t contemplate eating ice-cream at the moment (too rainy, too cold!) :)

  16. diva says:

    love all the citrus in that. must be so refreshing. and so creative at that! ;)

  17. I want those, Aran. All of them.
    Love Sherbert, probably even moreso in one of those wee little cones.

  18. this dessert makes me soooo ready for summer! what did you use to plate it? is that a patio table top that you are using to hold the cones?

  19. Aran says:

    Thanks everyone for coming and visiting!
    A lot of you have asked me what that stand is… well, it’s a napkin holder! Yes, i saw it at Target and immediately knew it would work for desserts like these.

  20. jd says:

    Holy delicious! That dessert looks absolutely amazing… Home-made poppy seed cones & lemon sherbet?! What a perfect combination :)

    By the way, I love your photographs, too. The way you have them organized is great!

  21. C.L. says:

    Yummmmm! Aran, you never cease to amaze me! And, HEY is that you in the last pic?? I LOVE that I might be able to put a … well sort of face to a name..if a camera were attatched to the face :) Great job once again! Wish I could work with ya :)


  22. Bea says:

    Just lovely. Makes us crave for more summer to come, eh?

  23. Beautiful photos! This sounds delightfully light and refreshing.

  24. Chuck says:

    That is absolutely adorable and the photo is perfect! Well done!

  25. Isn’t David’s book the best? I have made so many wonderful things from it. I’m so glad you chose the lemon buttermilk sherbet. I though it looked so interesting! I love your cute cones too. They make for a beautiful presentation.

  26. How cute are those? Problem is the size… I would have to eat at least 10! Me encanta tu blog!

  27. Suzana says:

    Just adorable! Send a couple of those my way, will you? ;-)

  28. Katy says:

    absolutely lovely! i wish more desserts involved poppy seeds — they add such good flavor and look so lovely! i bet the cone batter would also make delicious wafer cookies!

  29. Susan says:

    I saw this on Tastespotting and was intrigued by the cones, which are wonderful. As is the rest of your lovely blog — I’m so glad I clicked over here!

  30. Cakespy says:

    You’ve raised the simple cone to a work of art!! Usually the cone is just a vehicle for ice cream delivery to me–but these babies stand on their own!

  31. annacecile says:

    I just discovered your beautiful blogspot and it is a true inspiration. Can you tell me what kind of camera you use to take those gorgeous photographs of your creations? Also, in going back through past postings I was interested in the lemon olive oil madeleines but couldn’t find a recipe for them. Would you please share that? I would love to make them. Thank you so much!

  32. Anonymous says:

    Arantzazu… no sabes qué bien lo haces…
    Tu tía

  33. Andreea says:

    do i need to add to the 32 comments? :)
    the ice cream looks delicious. like the poppy seed addition. an oh, a little secret. i feel like cream ALL the time :)

  34. Aran says:

    Thank you, thank you everyone for your comments. I love hearing from you.

    Now on to the specific questions..

    Annacecile- I use a Canon Digital Rebel XT. I really just wait for good natural light and I point and shoot. I am now learning to photograph food and I still have lots to learn.

    In regards to the madeleine recipe, I didn’t post it back then because I had just injured my knee and that was a short post. I can email it to you if you send me your email address. It is too long to type here. I’ll be more than happy to do that.

    Thanks again everyone. I try to answer all your questions but sometimes I might forget one or too. You can also email me directly!

  35. Wow! the things you do are amazing!!

  36. Lina says:

    your photos are so beautiful and I love all of your food! AMAZING!

  37. May I just say these are the most adorable treats! Leave it to you to make your own cones. BEautiful.

  38. Gloria says:

    This looks wonderful, sooo yummy!!!!!x Gloria

  39. What stunning cones and a great combination of flavors and textures. Thank you for such a gorgeous treat!

  40. Aran, these look lovely! Can you give me a substitute for egg since I don’t eat them? I don’t get egg substitute here! Do check out my macaroons at

    - I converted your measurements into cups and teaspoons etc…, otherwise followed the same method. I substituted the egg white powder with more egg white as we don’t get them here!

    Would like your insight on them! Oh ! I appreciate the time you took to answer me by mail! :)

  41. christi says:

    Your cones are a sight for sore winter-weary eyes! Mid-renovation on my kitchen, so I’m gathering recipes for when it’s over. Much thanks! Wanted to let you know I posted links back to your recipe on my blog – don’t see a trackback, so I hope this suffices.

  42. wow u’ve bowled me over with these. They are so adorable!

  43. Anonymous says:

    Those cones are so adorable. I have tried to make cones before, and didn’t really suceed. I couldn’t handle the hot tuiles to make cones. Any tips on how to role into cones and not burn your fingers?

  44. Aran says:

    Swapna- I am afraid there is no trick for that. My fingers are used to the heat after years in the kitchen!

  45. Sere says:

    This comment has been removed by the author.

  46. Sere says:

    This comment has been removed by the author.

  47. Sere says:

    Hi! I’ve been knowing your blog for a long time, though I never left any comment…I love your blog! thanks 4 all the wonderful recipes you’ve shared with us!just a question: what if I can’t get buttermilk? is there anything I can substitute it with?
    have a nice day! bye!

    Serena :-)

  48. Aran says:

    Sere- Thanks for your comment. You can make something similar to buttermilk at home by taking a cup of fat free milk and adding a tablespoon of lemon juice to it. Let it sit for a few minutes until it starts to separate. It is not quite the same but it gives the milk the acidity similar to buttermilk. Hope you try it!

  49. Seanna Lea says:

    Wow. I have the Perfect Scoop, but my attempt at the ice cream cones did not come out nearly as good as yours. I didn’t have anything to shape the cones with, so I pulled them over a tall shot glass to make something much more like cups than cones.

    Umm, I just found your blog today, and I’ve been reading it all!

  50. Anonymous says:

    Oh Ohhh! Suit you sir!! Will try this next week. Nice you write about the ice cream maker. I think many people experience similar, like myself.
    Really Cool Site,blog

  51. Anonymous says:

    Forgot also to say I had small inbetween course pre dessert at Gordon Ramsays Petrus. Mini ice creams with poping candy in them.

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