Fennel Gelato
By: Victoria
Published: Friday, August 26, 2011 - 10:53am

Ingredients




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

Preparation

1 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. 2 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. 3 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. 4 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. 5 Once chilled, pour the gelato base into the bowl of an ice-cream maker and process according to manufacturer's instructions. 6 Freeze for 20-30 minutes prior to serving. 7 Can be made several days ahead of serving.  If making ahead, pull out of the freezer 10-15 minutes prior to serving to soften.

About

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!