Chocolate and Fennel Ice Cream
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
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
Tried this recipe?Let us know how it was!