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–+ servings
Fennel Pollen Ice Cream Recipe (with Honey and Pernod)
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Fennel Pollen Ice Cream

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 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 servings

Equipment

  • Ice-cream maker
  • Small saucepan

Ingredients

  • 1 tbsp Fresh Fennel Pollen
  • 2 Egg Yolks
  • 1 3/4 cups Whole Milk
  • 1 cup Heavy Cream
  • 1/4 cup Honey
  • 3 Fennel Flowers
  • 1 1/2 shots Arak, Ouzo or Pernod liquor

Instructions

  • Place the whole milk and fennel flowers into a medium saucepan over medium heat. Bring just to a simmer. Remove from heat and allow the flowers to steep for 15 minutes.
  • Place egg yolks into a large metal bowl. Slowly pour the warm fennel-infused milk into the yolks while whisking constantly. This gradual process prevents the eggs from scrambling.
  • Whisk in the heavy cream. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly.
  • Continue cooking until the custard coats the back of a spoon and reaches 160°F on an instant-read thermometer.
    Remove from heat and whisk in the honey and arak, ouzo, or Pernod until fully incorporated.
    Pour the mixture through a fine mesh sieve into a clean bowl. Whisk in the fresh fennel pollen.
  • Cover and refrigerate for at least 30 minutes or until thoroughly chilled.
  • Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions, approximately 20 minutes.
    Serve immediately for soft-serve texture or transfer to an airtight container and freeze until firm.