Orange and Fennel Seed Ice Cream
The flavor of anise features quite heavily in Greek cuisine. Here I’ve used fennel seeds, which have a
light anise/licorice flavor and balance perfectly with the zesty orange. The ice cream is delicious served
with my Chocolate, Orange, and Anise Tart (page 186).
Serves 4–6 as a dessert, or 12 as an accompaniment to the Chocolate, Orange, and Anise Tart
1 3/4 cups heavy cream
zest of 2 oranges
2 teaspoons ground fennel seeds
6 free-range egg yolks
3/4 cup superfine sugar
1 cup whole milk
Heat the cream, orange zest, and fennel seeds in a saucepan until almost boiling. Turn off the heat and let infuse for a minimum of 30 minutes.
Whisk together the egg yolks and sugar in a large bowl until pale and thick. Reheat the infused cream,
adding the milk over medium heat until almost boiling. Slowly whisk the cream into the egg mixture until combined.
Return the mixture to the pan and stir continuously over low heat with a wooden spoon until the mixture is thick enough to coat the back of the spoon.
Strain into a bowl placed over a pan filled with ice and stir occasionally until cool. Churn in an ice-cream
machine following the manufacturer’s instructions.
(* Recipe excerpted from Smashing Plates by Maria Elia -Kyle Books USA, April 2014- Photography by Jenny Zarins, all right reserved)