Finocchio, pronounced like Pinocchio with an F instead of a P, this cute word is Italian for Fennel. The biennial bulbous vegetable is native to the Mediterranean and is quite prolific, watch out as it will quickly take over your garden. I tend to use it in place of celery in savory applications and the seeds...well scroll down and you'll see the best way to cook with the seeds.
Gelato al Finocchio (Fennel Gelato)
Yields: scant 4 cups
3 cups whole milk
3/4 cups heavy cream
1 tablespoon fennel seeds, crushed
1 cup sugar
5 large egg yolks
pinch of sea salt
In a medium saucepan bring the milk, cream and crushed fennel seeds to a light simmer over medium heat. Cover, shut off the heat and let steep for 20-30 minutes. Strain out the fennel seeds and bring the milk, cream and sugar to a light simmer over medium heat while stirring. Once the sugar is melted turn off the heat.
In a medium bowl, beat the egg yolks. Using a ladle, temper the egg yolks with the warm fennel milk mixture (by adding a little of the hot mixture at a time). Once tempered add the egg yolk mixture to the fennel milk mixture and cook over medium-low heat, stirring constantly until thickened (mixture coats the back of a spoon) and a thermometer registers 175-180 degrees F.
Strain the mixture through a sieve and stir in the sea salt. Place plastic wrap over the top of the mixture and chill in the refrigerator, about 30 minutes to 1 hour. Alternatively chill over an ice bath.
Once chilled, pour the gelato base into the bowl of an ice-cream maker and process according to manufacturer's instructions.
Freeze for 20-30 minutes prior to serving.
Can be made several days ahead of serving. If making ahead, pull out of the freezer 10-15 minutes prior to serving to soften.
Serve with Fig & Almond Biscotti (which I'll post very soon!)
Buon Appetito!
