- 170 grams liquid glucose
- 300 grams fennelwashed & chopped
- 450 millilitres Milk
- 450 millilitres Cream
- 9 Egg Yolks
- 20 millilitres Pernod
- 10 grams fennel seeds
- 300 grams 68% cocoa chocolate grated
- 500 millilitres Cream
- 10 grams liquid glucose
- 2 grams Sea Salt
- 100 grams toasted nibbed and chopped almonds
- 300 grams chopped fennel
- 600 grams Water
- 10 millilitres liquid glucose
- 250 grams Sugar
- 1/2 pineapple
- 2 chocolate mint leaves
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.
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
- 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
- Place all ingredients into a heavy based saucepan and slowly cook until the water has evaporated and the fennel is a jam like consistency.
- 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.