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1
Place the fennel slices and lemon zest in a heat proof bowl, and set aside.
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2
In a medium saucepan, mix the milk and cream over medium heat until foam forms around the edges of the pan; move off the burner.
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3
In a large bowl, whisk together the egg yolks and honey until frothy; in a slow stream, pour the warm milk & cream mixture into the eggs and honey, whisking constantly.
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4
Return the mixture to saucepan, and cook over medium heat, stirring with a wooden spoon until the mixture thickens enough to coat the back of the spoon - about 5-7 minutes.
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5
Blitz about one cup of the hot custard in a blender with the fennel fronds until they are reduced to tiny green specks; pour over fennel and lemon zest , then top with the remaining hot custard; give a good stir and pop in the refrigerator to cool completely; peek in and stir occasionally, pressing down on the fennel and zest to extract more flavor.
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6
Press the cooled custard through a fine mesh sieve, and freeze according to your ice cream maker instructions; pop in the freezer to firm up.
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7
Just before serving, scoop into pretty bowls and top with a small pinch of pollen, and crumbled amaretti cookies.
