Lemon Sundae: Meyer Lemon Sorbet, Meyer Lemon Curd, Poppy Seed Cake Croutons, Candied Pistachios, Micro Thyme, and Whipped Cream

In a medium pot, combine milk, zest, and sugar and bring to boil. Remove from heat and chill in ice water bath. Steep in refrigerator for 24 hours. Strain mixture through chinois and combine with Meyer and regular lemon juices. Process in ice cream machine according to manufacturer's instructions.

In a medium pot, combine sugar, lemon zest and juices, cream, cornstarch, salt, and eggs and whisk to combine. Cook over a medium heat, whisking constantly, until mixture comes to boil. Reduce heat and simmer 3 to 4 minutes, continuing to whisk. Remove from heat, add butter, and blend with an immersion blender until smooth and shiny. Strain through chinois and chill.

Heat oven to 300˚F and set fan to low. Line a loaf pan with parchment paper and spray with non-stick spray. Toast poppy seeds 5 minutes, until fragrant. Let seeds cool slightly. Transfer to blender and blend to paste; let cool completely. Increase oven temperature to 325˚F. In a stand mixer with a paddle, combine butter with zest and ½-cup of the sugar and mix until pale fluffy. Add yolks one by one, making sure to scrape down sides of the bowl between additions. When yolks are fully combined, mix in poppy seed paste and almond flour. In a separate bowl, combine egg whites with remaining sugar and whip to medium-soft peaks. Gently fold egg whites into yolk mixture. Spread batter into loaf pan lined with parchment paper and bake 12 to 15 minutes, until cake has fully set. Let cool completely at room temp. Unmold, remove parchment, wrap, and freeze.

Heat oven to 300˚F. Toast pistachios and toss in just enough powdered sugar to lightly coat. In a large heavy duty pot, combine water, sugar, corn syrup, and salt, bring to boil. Cook until syrup registers 140˚C. Add pistachios and stir vigorously to coat nuts with syrup. Continue cooking and stirring until sugar crystallizes. Pour nuts onto a silicone mat and let cool completely.

In a large bowl, combine cream and scraped vanilla seeds and whip to soft peaks.

Cut frozen Poppy Seed Cake into 1-inch cubes, and toss in powdered sugar, coating generously. Heat 2 tablespoons of butter in a sauté pan and fry the poppy seed cakes on all sides until lightly crisped. In a serving glass, layer Meyer Lemon Sherbet, Meyer Lemon Curd, fried Poppy Seed Cake cubes, Candied Pistachios, and micro thyme. Top with Vanilla Whipped Cream and more micro thyme.