I like to get little pint containers for my ice cream because it is easier to store and gift that way.
Maple Fennel Ice Cream
Delicious maple fennel ice cream. A quick, easy. and unique dessert perfect for highlighting late Summer flavors. Soaking the fennel bulbs in the ice cream overnight is the key to developing a deep fennel flavor. The savory fennel with the sweet maple is a unique flavor journey that I am here for! Last Summer, there was a similar seasonal flavor at my local ice cream shop, and I could not wait for them to bring it back. But alas, this Summer it was not on the menu, so I had to figure out how to make it myself, and the result was this amazing summer sweet yet savory ice cream. Maple and fennel are such an end of Summer combination to me. You can usually find fresh fennel at your local farmer’s market in August and September.
- 2 Pints
- Prep time: 10 Minutes|Cook time: 15 Minutes|Total time: 25 Minutes
Ice Cream Base
- Combine milk, sugar, and maple syrup in a saucepan over medium heat. Heat until sugar is dissolved and milk starts to thicken, stirring occasionally. The milk should begin to coat the back of a spoon when it is ready. This usually takes about five minutes.
- Pour cream and salt into a large container and add in milk and sugar mixture.
- As the ice cream base is cooling, chop fennel bulbs. The fennel does not need to be diced, but the pieces should comfortably fit inside your container. I use a large mason jar.
- Add fennel into your ice cream base and put in the refrigerator overnight for flavors to develop.
- When you are ready to churn, strain out the fennel with a fine strainer so you have smooth ice cream. The flavor of the fennel should have infused into the ice cream base.
- Mix into your ice cream maker and churn according to instructions!
- If you like an egg custard ice cream base you could also use your favorite base and then sub out some of the sugar for maple syrup and soak the fennel in your favorite base.
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