Fennel Gelato


3 cups whole milk
3/4 cups heavy cream
1 tablespoon fennel seeds, crushed
1 cup sugar
5 large egg yolks
pinch of sea salt


In a medium saucepan bring the milk, cream and crushed fennel seeds to a light simmer over medium heat. Cover, shut off the heat and let steep for 20-30 minutes.
Strain out the fennel seeds and bring the milk, cream and sugar to a light simmer over medium heat while stirring. Once the sugar is melted turn off the heat.
In a medium bowl, beat the egg yolks. Using a ladle, temper the egg yolks with the warm fennel milk mixture (by adding a little of the hot mixture at a time). Once tempered add the egg yolk mixture to the fennel milk mixture and cook over medium-low heat, stirring constantly until thickened (mixture coats the back of spoon) and a thermometer registers 175-180 degrees F.
Strain the mixture through a sieve and stir in the sea salt. Place plastic wrap over the top of the mixture and chill in the refrigerator, about 30 minutes to 1 hour. Alternatively chill over an ice bath.
Once chilled, pour the gelato base into the bowl of an ice-cream maker and process according to manufacturer's instructions.
Freeze for 20-30 minutes prior to serving.
Can be made several days ahead of serving. If making ahead, pull out of the freezer 10-15 minutes prior to serving to soften.




Gelato is my all-time favorite dessert! If you like fennel, you'll surely enjoy this dessert. Delicious on its own, however pairs beautifully with my Fig & Almond (gluten-free) biscotti. Buon Appetito! To check out a proper picture head to my gluten-free belly!

Other Names:

Gelato al Finocchio


scant 4 cups


Friday, August 26, 2011 - 10:53am


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