Prepare to embark on a mind-blowing culinary journey that will transform your dessert experience forever! This Fennel Pollen Caraway Ice Cream is not just a recipe—it's a sophisticated flavor explosion that will tantalize your taste buds and elevate your dessert game to professional chef levels. Imagine a creamy, luxurious ice cream infused with exotic spices that dance between earthy, aromatic, and utterly unexpected flavor profiles. Whether you're a adventurous foodie or a curious home cook, this recipe promises to be your ticket to ice cream nirvana!
Prep Time: 20 mins
Cook Time: -
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon fennel pollen
- 1 teaspoon caraway seeds
- 4 large egg yolks
Instructions
- In a medium saucepan, combine whole milk, heavy cream, fennel pollen, and caraway seeds. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer and steam appears around the edges.
- While the cream mixture is heating, whisk egg yolks and sugar in a separate large bowl until the mixture becomes pale and slightly thickened, creating a smooth custard base.
- Slowly temper the egg mixture by gradually pouring about 1/3 of the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring continuously over low heat until the custard thickens enough to coat the back of a wooden spoon.
- Remove from heat and strain the mixture through a fine-mesh sieve to remove the caraway seeds and ensure a smooth texture.
- Transfer the custard to a clean bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
- Refrigerate the mixture for at least 3-4 hours, or preferably overnight, to allow the flavors to fully develop and the custard to become completely chilled.
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container, cover tightly, and freeze for an additional 2 hours to firm up before serving.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, allowing the unique fennel pollen and caraway flavors to bloom.
Tips
- Quality Matters: Use fresh, high-quality fennel pollen and whole caraway seeds to ensure the most vibrant flavor profile.
- Tempering Technique: Take your time when tempering eggs to prevent scrambling. Pour the hot cream slowly and whisk continuously for a smooth custard base.
- Flavor Infusion: Allow the custard to chill overnight if possible, as this helps the fennel pollen and caraway seeds fully develop their complex flavors.
- Churning Consistency: Don't over-churn your ice cream. Stop when it reaches a soft-serve consistency to maintain a creamy texture.
- Serving Tip: Let the ice cream sit at room temperature for 5-10 minutes before serving to allow the subtle spice notes to fully bloom and become more pronounced.
- Storage Hack: Press plastic wrap directly onto the ice cream's surface before freezing to prevent ice crystal formation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 22g
Protein: 5g
Fat: 27g
Saturated Fat: 16g
Cholesterol: 220mg
