Poppy Seed-kolache, Rhubarb, Cream Cheese Ice Cream Recipe

Activate yeast and combine wet ingredients

In a small bowl whisk warm water, 1 tablespoon milk and 1 tablespoon sugar. Sprinkle the instant yeast over the surface, stir gently, and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine 3 cups flour and 1 teaspoon salt. Make a well and add the foamy yeast mixture, melted butter, the 2 large eggs, and 1 teaspoon vanilla. Mix on low until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth and slightly tacky. If dough is very sticky, add up to 2 tablespoons flour; if too dry, add 1–2 teaspoons water.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Cook filling

While dough rises, make the poppy seed filling. In a small saucepan combine 1 cup milk, 1/4 cup heavy cream, 1/2 cup sugar and 3/4 cup ground poppy seeds. Bring to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Let simmer 4–5 minutes until thickened slightly.

Finish filling

Remove from heat, stir in 2 tablespoons butter, 1/2 teaspoon vanilla and 1/2 teaspoon lemon zest if using. Cool to room temperature, transfer to a bowl, and refrigerate until chilled (about 30–45 minutes). The mixture should be spreadable but not runny.

Cook rhubarb

In a small saucepan combine 3 cups chopped rhubarb, 1/2 cup sugar, 2 tablespoons water and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until rhubarb breaks down but still has some texture, about 8–10 minutes.

Finish compote

Stir in 1/2 teaspoon vanilla, remove from heat, and let cool to room temperature. Chill in the refrigerator if not using right away. You want a spoonable compote to swirl into ice cream and to dot on kolache.

Warm dairy and blend cream cheese

In a medium saucepan combine 1 cup whole milk and 1 cup heavy cream and warm until just simmering. Meanwhile, in a bowl beat 8 ounces room-temperature cream cheese with 3/4 cup sugar until smooth. Temper the cream cheese by slowly pouring about 1/3 of the hot milk mixture into the cream cheese while whisking to loosen, then pour that back into the saucepan with the remaining milk mixture and stir to combine.

Make custard

Whisk 3 egg yolks in a separate bowl. Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking continuously (tempering). Return yolk mixture to the saucepan and cook over medium-low, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C). Do not boil.

Finish ice cream base

Remove from heat and stir in 1 teaspoon vanilla and 1/4 teaspoon salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids. Cool to room temperature, cover, and refrigerate until fully chilled, at least 3 hours or overnight.

Churn and ripple

Churn the chilled cream cheese base in an ice cream maker according to manufacturer instructions until soft-serve consistency. During the last minute, add a few tablespoons of the chilled rhubarb compote in spoonfuls to create ribbons (do not fully mix—leave swirls). Transfer to a container and press a piece of plastic wrap onto the surface; freeze until firm, at least 3 hours.

Prepare dough for shaping

After the dough has doubled, gently deflate and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 2 ounces each). Roll each piece into a smooth ball and place on a parchment-lined baking sheet about 2 inches apart. Cover loosely and let rest 20–25 minutes to relax.

Form centers and fill

Preheat oven to 375°F (190°C). Use your thumb or the back of a small measuring spoon to press a shallow well in the center of each dough ball, creating a thumbprint pocket. Brush the exposed dough edges lightly with the beaten egg for egg wash, and sprinkle a pinch of sanding sugar if using. Spoon about 1 tablespoon poppy seed filling into each pocket, and top with a small teaspoon of rhubarb compote (optional — you can swirl or dot instead of filling fully).

Final bake

Bake for 15–18 minutes, until the rolls are golden brown and the filling is set. Rotate the sheet halfway through for even browning. Remove from oven and transfer to a wire rack to cool slightly. Dust very lightly with powdered sugar if desired.

Scoop the cream cheese–rhubarb ice cream into bowls or cones. Serve warm poppy seed kolaches alongside the ice cream, or top a warm kolache with a scoop of ice cream and an extra spoonful of rhubarb compote. For a composed plate, place one kolache halved with a scoop of ice cream, drizzle a little compote, and finish with a small sprinkle of poppy seeds or lemon zest.