> Recipes > Fennel seed

Fennel and ginger ice cream

Fennel and ginger ice cream

Fennel and ginger ice cream

PT45M

Why not try?

1
Place the fennel seeds in a hot dry pan and toast until aromatic and golden. Place in a pan with the cream and sugar, bring to the boil then remove from the heat and leave to cool for 10 minutes
  • 2 tbsp of fennel seeds
  • 500ml of double cream
  • 50g of caster sugar
2
Add the sugar and yolks to a heatproof bowl and whisk until pale and smooth. Slowly whisk in the hot cream mix until smooth and incorporated, then pass through a fine sieve
  • 3 egg yolks
3
Allow the mixture to cool, then churn in an ice cream maker. Just before the ice cream has finished churning, sprinkle in half of the chopped ginger, reserving the rest for garnish. Once churned, keep in the freezer until ready to serve
  • 1 tbsp of candied stem ginger, chopped

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Comments ()

Fennel and ginger ice cream

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...