Fennel flowers and pollen, steeped in a creamy mixture of egg yolks and honey with a splash of fennel flavored liquor.
Course Ice Cream
Cuisine American Fusion
Keyword Fennel Pollen Ice Cream
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Chill Time 30 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 6servings
Equipment
Ice-cream maker
Small saucepan
Ingredients
1tbspFresh Fennel Pollen
2Egg Yolks
1 3/4cupsWhole Milk
1cupHeavy Cream
1/4cupHoney
3Fennel Flowers
1 1/2 shotsArak, Ouzo or Pernod liquor
Instructions
In a heavy medium saucepan, place the whole milk and fennel flowers over medium heat. Bring to a simmer, turn off and allow the milk to extract the essence of the fennel flowers for 15-minutes. Remove the flowers.
With the egg yolks in a large metal bowl, pour a slow stream of the warm milk mixture into the yolks while whisking continuously. Whisk in the heavy cream. Transfer this mixture back to the saucepan over medium-low heat and bring to a low simmer, while whisking, taking care not to scramble the egg yolks.
Continue until the mixture coats the back of a spoon and the instant-read thermometer reads 160 degrees. Remove from the stove and whisk in the honey, and liquor.
Pour mixture through a fine-mesh sieve into a large bowl, whisk in the fennel pollen, cover with plastic wrap and chill for 30-minutes.
Transfer the chilled custard to an ice cream machine, following the manufacturer's instructions and churn the ice cream until firm, about 20-minutes.
Ice Cream is now ready to serve, or scoop out portion sizes into a muffin tin, lined with muffin papers, and place the fennel ice cream into an airtight container and store in the freezer until ready to serve.