• Ingredients: 13
  • Serves: 1
  • Prep: 30 min
  • Bake: 2 1/2 hr

Fennel ice cream with equipment: an ice cream maker. To make this fennel ice cream for 1 persons you will need 30 min for preaparation and 2 1/2 hr for baking.

Ingredients

  • Equipment: an ice cream maker

Pastry:

  • 1 1/2 cups all purpose flour
  • 2 tbsps. sugar
  • 1 tsp. finely grated lemon peel
  • 1/2 tsp. salt
  • 1/2 cup chilled unsalted butter, cut crosswise into 1/4-inch slices
  • 1/4 cup whipping cream

Filling:

Equipment:

  • a deep-fat thermometer; a 1-inch round cookie cutter or a melon-ball cutter

Equipment:

  • Equipment: an 8-inch springform pan
  • Garnish: confectioners sugar

For filling:

  • Equipment: 3 4-sided sheet pans

Garnish:

  • Special equipment: A 9-inch springform pan; a small offset metal spatula

Directions

  1. Step 1 Bring cream and fennel seeds just to a simmer in a small heavy saucepan, then cover and let steep about 30 minutes.

    For this step you will need

  2. Step 2 Meanwhile, bring milk, 1/2 cup sugar, and a pinch of salt to a simmer in a heavy medium saucepan over medium heat, stirring.

    For this step you will need

  3. Step 3 Whisk together yolks and remaining 1/4 cup sugar in a large bowl, then add milk mixture in a slow stream, whisking.

    For this step you will need

  4. Step 4 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).
  5. Step 5 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.

    For this step you will need

  6. Step 6 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.

    For this step you will need

Nutrition information

Calories 1,165 Carbohydrates 89 g (30%)
Fat 87 g (133%) Protein 14 g (27%)
Saturated Fat 51 g (256%) Sodium 147 mg (6%)
Polyunsaturated Fat 4 g Fiber 1 g (3%)
Monounsaturated Fat 26 g Cholesterol 653 mg (218%)