Chocolate and Fennel Ice Cream
Here’s our recipe for Chocolate and Fennel. Like most of our food at The Three Blue Ducks we try to find ways of using every part of all the produce we source. The Fennel is grow in our kitchen garden, we used the bulb for the jam and the rest of the fennel, stalk and fronds goes into the icecream. The fennel pollen from wild fennel goes really well with this, if you can get your hands on it.
Chocolate and Fennel Ice Cream
Here’s our recipe for Chocolate and Fennel. Like most of our food at The Three Blue Ducks we try to find ways of using every part of all the produce we source. The Fennel is grow in our kitchen garden, we used the bulb for the jam and the rest of the fennel, stalk and fronds goes into the icecream. The fennel pollen from wild fennel goes really well with this, if you can get your hands on it.
Ingredients
- 170 grams liquid glucose
- 300 grams fennel washed & chopped
- 450 milliliters milk
- 450 milliliters cream
- 9 egg yolks
- 20 milliliters pernod
- 10 grams fennel seeds
CHOCOLATE GANACHE
- 300 grams 68% cocoa chocolate grated
- 500 milliliters cream
- 10 grams liquid glucose
- 2 grams sea salt
- 100 grams almonds toasted nibbed and chopped
FENNEL JAM
- 300 grams fennel chopped
- 600 grams water
- 10 milliliters liquid glucose
- 250 grams sugar
CHARRED PINEAPPLE
- 1/2 pineapple
- 2 chocolate mint leaves
Instructions
Fennel Ice Cream
- Place chopped fennel, seeds, pernod milk and cream in a heavy based pan.
- Heat to 90 degrees, remove from heat and leave to infuse for 1hour.
- Reheat the milk to 90 degrees 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, 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
Tried this recipe?Let us know how it was!