Variyal Fennel Seeds Ice Cream Recipes

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VARIYAL (FENNEL SEEDS) ICE CREAM



Variyal (Fennel Seeds) Ice Cream image

Provided by Bhavna

Categories     Dessert

Number Of Ingredients 3

Cream 2 Cups (32 tbs)
Canned condensed milk 400 Gram (1 can)
1 tbsp Green Fennel Seeds

Steps:

  • In a frozen container, whip cream until stiffness peaks.
  • Add condensed milk and continue to whip.
  • Now add variayali (fennel seedpowder, mix well.
  • Cover the container with a lid and pop into freezer for 4-6 hours.
  • Enjoy when the ice cream is set.

FENNEL ICE CREAM



Fennel Ice Cream image

We love this cool vehicle for fennel seed on its own, and we venture it would also boost any other fruit-based dessert as beautifully as it does the pear crisps.

Provided by Holly Smith

Categories     Milk/Cream     Ice Cream Machine     Dairy     Egg     Vegetable     Dessert     Frozen Dessert     Fennel     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 quart

Number Of Ingredients 6

1 2/3 cups heavy cream
2 teaspoons fennel seeds, crushed
1 cup whole milk
3/4 cup sugar, divided
4 large egg yolks
Equipment: an ice cream maker

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.

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