Best Fennel Ice Cream Recipes

Goat Cheese Ice Cream With Fennel, Lemon and Honey image

Provided by David Tanis

Time 5h30m

Yield 4 to 6 servings

Number Of Ingredients 9

3 cups whole milk
2/3 cup granulated sugar
2 teaspoons lemon zest
1 teaspoon crushed fennel seeds or 1/2 teaspoon whole anise seeds
Pinch of salt
4 egg yolks
8 ounces plain fresh goat cheese (chèvre), crumbled
1/4 cup honey
1 cup blueberries (optional)

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.

Fennel Ice Cream image

Provided by Holly Smith

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.