Fennel Ice Cream Recipes

FENNEL HONEY RICOTTA BAKED ALASKA

Steps:

• In a sauce pan whisk together the egg yolks with the honey and sugar, then mix in the milk, cream and ricotta. add the fennel pollen and ground fennel seeds and vanilla.stir constantly over a medium heat until it thickens and becomes like custard.Pour through a sieve to remove any bits of fennel seeds . Place a layer of plastic wrap over the custard and let cool, chill over night in the fridge. or use the pre chill function on an ice cream machine. Pour into ice cream machine to churn, then pour into a small bowl or mould lined with cling film and freeze.
• Preheat the oven to 160c and grease and line a small cake tin that is the same size as the bowl you used for your ice cream. separate the eggs, Add the egg whites in to the bowl of a stand mixer fitted with a balloon whisk attachment and start mixing at a medium speed. once it starts to thicken add the sugar a little at a time reserving 3 tbsp. Turn up the speed and beat for a few minutes until stiff peaks form and you have a meringue like mixture. In another bowl, mix the yolks, the 3 tbsp sugar, salt, vanilla and the almonds, take a 1/4 of the meringue mixture and mix into it to loosed it, then add the yolk mixture to the meringue a 1/3 at a time and gently fold in. pour into cake tin, (i had enough to fill two tins so i saved the extra sponge for something else.) bake for 25/30 minuteslet cool.
• Add the egg whites in the bowl of a stand mixer and start whipping, once the mixture is bubbly and pale add the sugar a little at a time then turn up to high speed and whip for 5 minutes or until stiff peaks form.place ice cream on top of cake , then spread over the meringue so there are no gaps. now blow touch it or bake in a preheated oven at 180c for 5 minutes. serve immediately.

VARIYAL (FENNEL SEEDS) ICE CREAM

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.

GOAT CHEESE ICE CREAM WITH FENNEL, LEMON AND HONEY

Steps:

• Put the milk, sugar, lemon zest, fennel seeds and salt in a medium saucepan. Bring to just under a simmer over medium-high heat, stirring occasionally to prevent scorching, then turn heat to low.
• Place egg yolks in a small bowl. Slowly whisk 1 cup of the hot milk mixture into the yolks to temper them. (This keeps the yolks from curdling.) Whisk yolk mixture back into the remaining milk in the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, 5 to 8 minutes. Turn off heat and whisk in the goat cheese.
• Pour ice cream mixture into a bowl and set in an ice bath until completely cool, about 30 minutes. Alternatively, cool mixture in the refrigerator for several hours.
• Churn mixture in an ice cream machine according to manufacturer's instructions, usually about 30 minutes. At this point, the ice cream will still be somewhat soft. Transfer about 1/2 cup at a time to a storage container, drizzling a little honey over each addition.
• Cover container and freeze for at least 4 hours, until firm, before serving. (Freezing the ice cream overnight is recommended.) Serve in bowls with blueberries, if using.

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.

STRAWBERRY, TOASTED FENNEL AND BASIL ICE CREAM

Steps:

• Strawberry-Roasted Fennel and Basil Compote:
• (TIP: Make the compote and the ice cream base on the same day).
• Wash and hull the strawberries(hull meaning remove the tops). Cut then into quarters.
• In a small saucepan, at medium heat, toast the fennel seeds for 3-4 minutes, stirring them occasionally so as not to burn them. You will get a liquorish fragrance as it is toasting. Once cool, coarsely grind them in a coffee grinder.
• In a medium bowl, add the strawberries, sugar, lemon juice, basil leaves, and roasted fennel seeds powder. Mix to incorporate. Let it sit for an hour.
• In a medium saucepan, add in the mixture, stir it to mix any sugar that is still there, at high heat, let it start boiling. It will start foaming as well, do not mix it. Let it boil for about 10-15 minutes. At this point, reduce the temperature to medium heat. Remove the foam into a small bowl and discard. Stir the remaining mixture for about 10 more minutes. It will be jammy. Switch off the stove. Let it cool. Once cool, remove the basil leaves. Store it in an air tight glass container in the fridge to let it cool and thicken slightly.
• Ice cream:
• Recipe adapted from Cook's Illustrated
• Set a strainer over a medium bowl set in a larger bowl containing ice and 2 cups water. Heat the milk, cream, 1/2 cup sugar in a medium saucepan over medium heat, stirring occasionally, , until steam appears and the milk is warm (about 175 degrees), about 5 minutes.
• Meanwhile, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow, whisk it vigorously. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined.
• Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.)
• Immediately strain the custard into the bowl set in the ice bath; cool the custard to room temperature, stirring it occasionally to help it cool. Once cooled, add in the vanilla extract and stir. Cover and refrigerate for atleast 6 hours or up to 24 hours.
• Now mix about 2 cups of the strawberry compote into the custard and mix well.
• Once, the custard is ready, pour the custard into the ice cream machine and churn, following the manufacturer's instructions, until the mixture resembles soft-serve ice cream for 25 minutes. Transfer 1/3 of the ice cream to an airtight container, swirl about ¼ cup of the compote into the ice cream. Repeat the process two more times. Cover the container with an aluminum foil or plastic wrap, and let it set in the deep freezer for 2-3 hours.