Chocolate and Fennel Ice Cream
User Reviews
4.9
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Prep Time
1 hr 10 mins
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Cook Time
25 mins
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Total Time
1 hr 35 mins
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Servings
4 servings
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Course
Dessert
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Cuisine
Australian, British
Chocolate and Fennel Ice Cream
Description
This dessert features an ice cream base infused with chopped fennel, fennel seeds, and Pernod, which imparts a mild licorice flavor to the creamy mixture of milk and cream. The egg yolks create a custardy texture after being tempered with the hot fennel-infused milk and cooked until thickened before churning.
The chocolate ganache adds depth through a creamy mixture of heated cream, glucose, salt, and 68% cocoa chocolate. Toasted, chopped almonds mixed into the ganache introduce a crunchy texture and nutty contrast.
Accompaniments include fennel jam, prepared by slow cooking chopped fennel, sugar, glucose, and water until thickened, and charred pineapple caramelized in a hot pan with a hint of mint, adding brightness and caramel notes. Together, these components create a distinct and sophisticated dessert experience balancing herbal, chocolate, nutty, and fruity flavors.
Ingredients
- 170 g liquid glucose
- 300 g fennel washed & chopped
- 450 ml milk
- 450 ml cream
- 9 egg yolk
- 20 ml Pernod
- 10 g fennel seeds
CHOCOLATE GANACHE
- 300 g chocolate grated, 68% cocoa
- 500 ml cream
- 10 g liquid glucose
- 2 g salt 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 mint leaves chocolate-flavored
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.
Notes
User Reviews
Overall Rating
4.9
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