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Alfred Prasad's fennel and ginger ice cream recipe comes with a kick of fiery flavour, thanks to spicy toasted fennel seeds and candied stem ginger. This lovely ice cream would go wonderfully with a simple stewed pear.
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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
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
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
Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).
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Fennel and ginger ice cream
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