Fresh Fennel Seed Ice Cream Recipes

FRESH FENNEL SEED ICE CREAM

Steps:

• Using a mortar and pestle, smash up the fresh fennel seeds to let the oils come out.
• Place whole milk, whipping cream and sugar into a medium sized saucepan. Heat until small bubbles for at the sides of the pot. Turn off heat.
• Place fennel seeds in warm milk solution. Let steep for 45 minutes.
• After 45 minutes, turn heat on and warm the mixture until bubbles start forming on the sides. Make sure not to boil. Milk will curdle if it's too hot. Turn off heat and set aside.
• Place the yolks in a large mixing bowl. Beat with a hand mixer for 1 minute.
• Slowly ladle the warm milk mixture into the bowl. Beat with a hand mixture after each ladle to incorporate. Don't go too fast or the eggs will curdle.
• Once all the milk is mixed in, pour the combination back into saucepan.
• Return to medium heat and slowly cook the custard mixture. Stir constantly until it reaches 185 degrees or coats the back of a wooden spoon.
• Strain custard mixture. Return the fresh fennel seeds to the mixture, if desired. We wanted more fennel flavor and the fennel seed texture in the ice cream.
• Let cool in a separate storage container. Then, place in the refrigerator overnight.
• Churn according to ice cream maker's directions.
• Serve.
• Enjoy!

FENNEL ICE CREAM

Steps:

• Bring cream and fennel seeds just to a simmer in a small heavy saucepan, then cover and let steep about 30 minutes.
• Meanwhile, bring milk, 1/2 cup sugar, and a pinch of salt to a simmer in a heavy medium saucepan over medium heat, stirring.
• Whisk together yolks and remaining 1/4 cup sugar in a large bowl, then add milk mixture in a slow stream, whisking. Return mixture to medium saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not let boil). Immediately strain custard through a fine-mesh sieve into a metal bowl, then quick-chill by setting bowl in an ice bath and stirring occasionally until cool, about 15 minutes.
• Strain fennel cream through fine-mesh sieve into custard, pressing on solids. Continue to chill in ice bath until custard is very cold, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 1 hour.