Fennel Ice Cream
- 2 cans full-fat coconut milk, divided
- 1 cup coarsely chopped fennel bulb
- 1 cup fennel fronds (top of the fennel)
- 8 whole cardamom ponds
- 3 oz dates, pitted (I prefer date lady)
- ¼ cup maple syrup
- 1 tablespoon vanilla extract
- 1/8 tsp salt (I prefer pink Himalayan)
- ¼ cup full-fat coconut milk
- 3 oz dark chocolate (65% or higher)
- Heat a saucepan to medium heat and add one can of coconut milk, chopped fennel, fronds and cardamom pods. Start to heat the mixture but do not boil.
- Add the other can of coconut milk to a high-speed blender with the dates, maple syrup, vanilla and sea salt. Blend until mixture is smooth. Strain through a sieve and in to the saucepan.
- Let it steep (do not let it boil) for another 30 minutes and then remove from the heat.
- Let mixture cool to room temperature. Pour into a bowl and cover. Let the ice cream mixture set in the refrigerator for another 8-10 hours or overnight.
- Before churning the ice cream prepare the chocolate ganache. Place a glass bowl over a small saucepan filled with a little water. Add the coconut milk and heat. Add the dark chocolate and stir frequently until melted. Remove from the heat and let cool.
- Strain the ice cream mixture through a fine mesh sieve to remove the fennel and cardamom pods.
- Pour the ice cream batter in to your ice cream maker and follow according to the manufacturer’s instructions.
- Once finished churning pour about one-third of the batter in a large container and then drizzle some ganache on top to create a ribbon affect. Repeat with another two layers of ice cream and ganache and freeze the ice cream until solid.
- Remove from the freezer about 20 minutes before serving.
- Serving Size: 6