Fennel Seed Basil Vanilla Bean Ice Cream

Fennel Seed Basil Vanilla Bean Ice Cream Recipe | Unique and Delicious Dessert

Preparation time: 45 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Fennel Seed Basil Vanilla Bean Ice Cream is a unique and flavorful dessert that combines the earthy taste of fennel seeds with the freshness of basil and the sweetness of vanilla beans. This creamy and refreshing ice cream is perfect for hot summer days or as a special treat any time of the year.

History

This recipe is a modern twist on traditional vanilla ice cream, incorporating the aromatic flavors of fennel seeds and basil. Fennel seeds have been used in cooking for centuries, known for their slightly sweet and licorice-like taste. Basil adds a fresh and herbaceous note to the ice cream, while vanilla beans provide a rich and creamy base.

Ingredients

2.5 cups of milk
2.5 cups of heavy cream
2 medium vanilla beans
3 tbsp of lightly crushed fennel seeds
1 cup of whole basil leaves
6 large egg yolks
1 cup of superfine sugar

How to prepare

In a large saucepan, combine milk and heavy cream.
Split the vanilla bean lengthwise.
Using a small paring knife, scrape out the seeds and put both the seeds and pod into the milk mixture.
Add fennel seeds and 0.75 cup of basil leaves.
Bring the mixture to a boil over medium heat.
Remove from heat and allow the flavors to steep for 30 minutes.
Meanwhile, finely chop the remaining 0.25 cup of basil and set it aside in a moist paper towel to keep it fresh.
In a medium stainless steel bowl, combine the yolks and sugar. Whisk for 2 to 3 minutes until it reaches a pale yellow color and the sugar is dissolved.
Reheat the milk mixture until it is very hot but not boiling. Slowly pour about a third of it into the eggs, whisking constantly.
Then pour this mixture back into the saucepan with the remaining milk.
Over medium heat, stir constantly with a wooden spoon until the mixture thickens and can coat the back of the spoon.
Do not let it boil.
Remove the bean pods and strain the seeds, vanilla beans, and leaves while transferring them into a large bowl.
Allow the mixture to cool to room temperature, stirring occasionally.
Refrigerate for at least 2 hours.
Using an ice cream machine, process the mixture according to the manufacturer's instructions.
Just before it is frozen, add the reserved chopped basil to the ice cream in the machine.
Serve when it is firm enough to scoop.

Variations

Substitute the fennel seeds with cardamom or cinnamon for a different flavor profile.
Use mint leaves instead of basil for a cool and refreshing twist.
Add a splash of rum or bourbon to the mixture for an adult version of this ice cream.

Cooking Tips & Tricks

Be sure to steep the milk mixture with the fennel seeds, basil, and vanilla beans for at least 30 minutes to allow the flavors to infuse.

- When tempering the egg yolks with the hot milk mixture, pour the hot liquid slowly to prevent the eggs from curdling.

- Make sure to strain the mixture before chilling to remove any solid pieces and achieve a smooth texture.

- Adding the chopped basil just before the ice cream is fully frozen will ensure that the herb's flavor is fresh and vibrant.

Serving Suggestions

Serve Fennel Seed Basil Vanilla Bean Ice Cream in chilled bowls or cones for a refreshing and flavorful dessert. Garnish with fresh basil leaves or a sprinkle of fennel seeds for an extra touch of elegance.

Cooking Techniques

The key cooking techniques for this recipe include steeping the milk mixture, tempering the egg yolks, and churning the ice cream in an ice cream machine.

Ingredient Substitutions

If you don't have vanilla beans, you can use vanilla extract instead.

- Substitute whole milk for a lighter version of this ice cream.

- Use honey or maple syrup instead of sugar for a different sweetness.

Make Ahead Tips

You can prepare the base of the ice cream ahead of time and store it in the refrigerator for up to 24 hours before churning. This allows the flavors to develop even more.

Presentation Ideas

Serve Fennel Seed Basil Vanilla Bean Ice Cream in elegant glass bowls or on a decorative platter for a beautiful presentation. Top with a sprig of fresh basil or a dusting of fennel seeds for a finishing touch.

Pairing Recommendations

Pair Fennel Seed Basil Vanilla Bean Ice Cream with a slice of lemon pound cake or a fruit tart for a delightful dessert pairing. A glass of sweet dessert wine or a cup of espresso complements the flavors of this ice cream.

Storage and Reheating Instructions

Store any leftover Fennel Seed Basil Vanilla Bean Ice Cream in an airtight container in the freezer for up to 1 week. Allow it to soften slightly at room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Fennel Seed Basil Vanilla Bean Ice Cream contains approximately 300 calories.

Carbohydrates

Each serving of Fennel Seed Basil Vanilla Bean Ice Cream contains approximately 30 grams of carbohydrates.

Fats

Each serving of Fennel Seed Basil Vanilla Bean Ice Cream contains approximately 20 grams of fats.

Proteins

Each serving of Fennel Seed Basil Vanilla Bean Ice Cream contains approximately 5 grams of proteins.

Vitamins and minerals

Fennel Seed Basil Vanilla Bean Ice Cream is a good source of calcium, vitamin D, and vitamin E.

Alergens

This recipe contains dairy (milk, cream, egg yolks) and may not be suitable for those with dairy or egg allergies.

Summary

Fennel Seed Basil Vanilla Bean Ice Cream is a delicious and indulgent dessert that is moderate in carbohydrates and fats, making it a satisfying treat in moderation.

Summary

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Fennel Seed Basil Vanilla Bean Ice Cream. It was a hot summer day, much like today, when I found myself wandering through the bustling farmer's market in search of some fresh herbs for my garden. I had always been drawn to the vibrant colors and fragrant scents of the market, and on that particular day, something special caught my eye.

As I made my way through the rows of stalls, a small, unassuming stand caught my attention. A kind elderly woman was selling a variety of herbs, each more aromatic than the last. I couldn't help but stop and admire the beautiful basil plants she had on display. As I reached out to touch a particularly fragrant bunch, the woman turned to me with a warm smile.

"Ah, the basil," she said, her voice filled with nostalgia. "It's one of my favorite herbs. Have you ever tried using it in ice cream?"

I was taken aback by her suggestion. Basil in ice cream? It sounded strange, yet intriguing. I couldn't resist asking her for more information.

The woman's eyes twinkled with delight as she began to share her recipe. She told me about the unexpected combination of fennel seed, basil, and vanilla bean that created a symphony of flavors in every spoonful. She explained how the fennel seed added a subtle, licorice-like undertone to the sweet creaminess of the ice cream, while the basil provided a fresh, herbaceous note that danced on the palate. And the vanilla bean? Well, it tied everything together with its rich, aromatic essence.

I was captivated by her description and knew I had to try this unique ice cream recipe for myself. I purchased a few bunches of basil from her stand and hurried home to gather the rest of the ingredients.

As I carefully measured out the fennel seed, basil leaves, and vanilla bean, I couldn't help but think about the kind woman at the farmer's market. How many years had she been making this ice cream? Where had she learned the recipe? I was filled with a sense of wonder and curiosity as I mixed the ingredients together and poured the creamy mixture into my ice cream maker.

The whir of the machine filled my kitchen as the ice cream churned and froze, filling the air with the tantalizing scents of basil and vanilla. I couldn't wait to taste the finished product.

When the ice cream was finally ready, I scooped a generous spoonful into a bowl and took my first bite. The flavors exploded on my tongue, each ingredient playing its part in a harmonious blend of sweetness and herbaceousness. The fennel seed added a subtle warmth that lingered on the palate, while the basil and vanilla bean danced together in a delicate balance of flavors.

I was hooked. From that day on, Fennel Seed Basil Vanilla Bean Ice Cream became a staple in my kitchen. I made it for family gatherings, dinner parties, and lazy summer afternoons when all I wanted was a sweet treat to cool me down.

Over the years, I have shared this recipe with friends and loved ones, each one marveling at the unexpected combination of ingredients and the depth of flavor they create. And as I sit here, enjoying a scoop of this delightful ice cream on a hot summer day, I can't help but feel grateful for that chance encounter at the farmer's market all those years ago.

So here's to the kind woman who shared her recipe with me, and to the joy of discovering new flavors and experiences in the most unexpected of places. I may never know her name or her story, but her Fennel Seed Basil Vanilla Bean Ice Cream will always hold a special place in my heart – and my recipe book.