Fennel Pollen Saffron Ice Cream
©Linda Miller

Note: Xanthan and guar gum are included as optional ingredients. They act as stabilizers to help the ice cream stay smooth for easier scooping ease once frozen. They can be found in the baking section of your local Whole Foods, most natural foods co-ops, and even most well-stocked nutrition stores. Look for them near the gluten-free products since they are commonly used in gluten-free baking• 1.5 c whole milk

• 1.5 c heavy cream
• ¾ c sugar
• ½ tsp fennel pollen
• Pinch of saffron strands
• Pinch of salt
• 5 egg yolks (I use 3 chicken, 2 duck since I like the flavor and thickness duck eggs add)
• 1/8 tsp xanthan gum (optional)
• 1/8 tsp guar gum (optional)

1. In a medium saucepan, heat the milk, half a cup of heavy cream, sugar, fennel pollen, saffron and salt. Place the remaining cream in a medium bowl with a fine-mesh strainer over the top. Lightly whisk the eggs in a separate bowl.

2. Once the milk mixture is reaching the point of simmer and the sugar has dissolved, pour half of it into the eggs, whisking constantly. Continuing to whisk, add the egg mixture back to the saucepan and keep it on medium low heat. Stir constantly until the custard thickens to coat the back of a spoon- anywhere from one minute to five. Do not unman your stirring post- you don’t want scrambled eggs for ice cream!

3. Once the custard has thickened, pour it through the strainer into the waiting cream. Add the xanthan and guar gums a little at a time (if using) and whisk madly to incorporate them, as they have a tendency to glop up. Stir this mixture over an ice bath until cool, then chill thoroughly before churning in an ice cream maker, following manufacturer’s instructions.

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Photo: Sarah Shatz

Strawberry-Fennel Ice Cream
By gluttonforlife, posted about 1 month ago

Amanda & Merrill's Notes:
You would think that the key ingredient in this ice cream would be the fragrant fennel pollen, but it's actually the agave nectar. It makes for a featherlight custard and a sweetness that recedes to the shadows, allowing all the attention fall on the berries. The fennel does its work, too, and we liked how gluttonforlife let it infuse the ice cream without overpowering it. If you can't get fennel pollen, don't sweat it -- just add ground anise seed or fennel seed in the same proportion. - A&M

I haven't been very active on Food52 of late as I've been on a rather intense journey discovering the benefits of raw milk, lacto-fermentation and ancient grains—perhaps a bit out there for this crowd? But I came up with this recipe using raw cream, eggs straight from the farm, agave nectar and fennel pollen that tastes just like spring. The beautiful pink color comes from a puree of strawberries but there are also chunks of whole berry to add texture to the creamy base. - gluttonforlife

Makes about 5 cups
13/4 cups heavy raw or organic cream
3 fat strips of lemon zest
1/2 teaspoon fennel pollen
1/8 teaspoon sea salt
2 large free-range eggs
2/3 cups plus 3 tablespoons agave nectar, separated
3 cups ripe strawberries, trimmed and halved
1 cup strawberries, trimmed and cut into chunks
juice of 1/2 lemon

Combine cream, zest, fennel pollen and salt in a heavy saucepan and bring to a boil. Remove from heat and discard zest. Whisk eggs with 2/3 cup agave nectar in a bowl, then add hot cream in a slow stream, whisking constantly. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°. Do not boil!

Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Cover and chill until cold, at least 2 hours and up to 1 day.
.
While custard is chilling, purée strawberries with lemon juice and remaining 3 tablespoons agave nectar until smooth, then force through fine sieve to remove seeds (or not, this step is optional) into chilled custard. Stir purée into custard.
Freeze in ice-cream maker. About ¾ of the way through (time varies depending on your machine), stir in strawberry chunks

Finish freezing, then transfer to an airtight container and put in freezer to harden.

Read more: http://www.food52.com/recipes/4860_strawberryfennel_ice_cream#ixzz0upm2tNNM April 19, 2010