Chocolate and Fennel Ice Cream

We always try to find ways of using every part of the produce we source. The fennel is grown in our kitchen garden, we used the bulb for the jam and the rest of the fennel – stalk and fronds – goes into the ice cream. In addition, if you can get your hands on fennel pollen, it goes really well with this recipe.

Enjoy!

Ingredients

• 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

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.