Chocolate and Fennel Ice Cream

Name: Chocolate and Fennel Ice Cream
Prep time: 1 h 10 min
Cook time: 25 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 170 g liquid glucose; 300 g fennel; 450 ml milk; 450 ml cream; 9 egg yolks; 20 ml pernod; 10 g fennel seeds; 300 g 68% cocoa chocolate; 500 ml cream; 10 g liquid glucose; 2 g sea salt; 100 g almonds; 300 g fennel; 600 g water; 10 ml liquid glucose; 250 g sugar; 1/2 pineapple; 2 chocolate mint leaves

User Reviews

4.9

138 reviews

Excellent

Prep Time
1 hr 10 mins
Cook Time
10 mins
Total Time
1 hr 35 mins
Servings
4 servings
Course
Dessert
Cuisine
Australian, British

Chocolate and Fennel Ice Cream

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

170 g liquid glucose
300 g fennel washed & chopped
450 ml milk
450 ml cream
9 egg yolks
20 ml pernod
10 g fennel seeds

CHOCOLATE GANACHE

300 g 68% cocoa chocolate grated
500 ml cream
10 g liquid glucose
2 g sea salt
100 g almonds toasted nibbed and chopped

FENNEL JAM

300 g fennel chopped
600 g water
10 ml liquid glucose
250 g sugar

CHARRED PINEAPPLE

1/2 pineapple
2 chocolate mint leaves

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Instructions

Fennel ice cream:

Place chopped fennel, seeds, pernod milk and cream in a heavy based pan.
Heat to 90 degrees Celsius (195 Fahrenheit), remove from heat and leave to infuse for 1 hour.
Reheat the milk to 90 degrees Celsius (195 Fahrenheit) then pour over eggs and sugar whilst whisking.
Strain this into a clean pan and cook on a low heat until the mix coats the back of a spoon.
Strain into a bowl and then chill over ice.
When Mix is cold churn in and ice cream machine.

Chocolate ganache:

Heat the cream and glucose to 70 degrees Celsius (160 Fahrenheit), remove from heat and stir in the chocolate.
When the mix has cooled slightly, add the almonds and salt.

Fennel jam:

Place all ingredients into a heavy based saucepan and slowly cook until the water has evaporated and the fennel is a jam like consistency.

Charred pineapple:

In a hot frying pan, caramelize the pineapple.
When golden brown, remove from the heat, dice and place the diced pineapple with it’s juices into a bowl with a little chocolate mint.