Wild Fennel Ice Cream
(From Shannon Swindle, Pastry Chef, Craft Restaurant)
1 quart organic heavy cream
1 quart organic whole milk
8 ounces wild fennel fronds and small stems, chopped
20 organic egg yolks
1 2/3 cups granulated sugar
1 tsp fine sea salt
Place the cream, milk and wild fennel in a heavy-bottomed sauce pan, and scald over medium heat. Turn off the heat, cover the pan, and allow the mixture to steep for 1 hour. Prepare an ice bath by mixing ice and enough water to cover in a container large enough to hold a separate container of ice cream base. In a large bowl, whisk the egg yolks, sugar and salt until well-combined. Re-heat the dairy and fennel mixture, and bring to a rolling boil. Pour the hot cream into the egg yolk mixture all at once. Whisk until combined, and immediately pour the custard into a metal container and place in the ice bath. Stir occasionally until the base is cold. cover the ice cream base and refrigerate overnight. Before freezing, strain the base through a fine mesh strainer, and freeze in an ice cream freezer according to the manufacturer’s directions.
* note – Shannon does not slowly temper the yolks and place the ice cream base back on the heat and cook until thickened as a lot of pastry chefs do. The sugar keeps the egg yolks from scrambling, and the boiling cream raises the temperature of the yolks to cook them sufficiently.
This recipe originally appeared on KCRW.