Strawberry-Fennel Ice Cream – a delicious recipe with heavy, lemon zest, fennel pollen, salt, eggs, agave nectar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine cream, zest, fennel pollen and salt in a heavy saucepan and bring to a boil. Remove from heat and discard zest.
2
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 170u00b0. Do not boil!
3
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.
4
While custard is chilling, puree 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 puree into custard.
5
Freeze in ice-cream maker. About 3/4 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.
809
kcal
Calories
75
g
Fat
26
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 13/4 cup heavy raw or organic cream, 3 fat strips of lemon zest, 1/2 teaspoon fennel pollen, 1/8 teaspoon sea salt, and more.
Yes, Strawberry-Fennel Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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