A very good, smooth ice cream that makes a great dessert after a spicy meal.
Ingredients
3 c milk
1 c heavy whipping cream
2 T fennel seeds (crushed)
1 ds salt
8 egg yolks
1 1⁄4 c sugar
Instructions
Combine milk, cream and 1 cup sugar in saucepan. Bring to simmer over medium heat.
While waiting for mil to simmer, whisk together eggs yolks and 1/4 cup sugar
Remove simmering milk from heat and whisk a small amount into the egg yolk mixture to warm it. Whisk constantly to keep eggs from curdling. Now pour the egg yolk mixture into the milk, whisk constantly while pouring.
Return custard to stove on medium-low heat. Stir constantly with wooden spoon until it is thick enough coat the back of the spoon (~ 5 minutes).
Remove from heat and strain into bowl.
Stir in the crushed fennel and salt.
Chill until cold (~4 hours).
Strain again
Put in ice cream maker and follow manufacturers directions.
