Name: Fennel Ice Cream
Cook time: 30 min
Total time: 2 1/2 hr
Yield: Makes about 1 quart
Ingredients: 1 2/3 cups heavy cream; 2 teaspoons fennel seeds, crushed; 1 cup whole milk; 3/4 cup sugar, divided; 4 large egg yolks; Equipment: an ice cream maker

We love this cool vehicle for fennel seed on its own, and we venture it would also boost any other fruit-based dessert as beautifully as it does the pear crisps.

Cooks' notes:

·Custard with fennel cream can be chilled, covered, in refrigerator up to 24 hours.
·Ice cream keeps 1 week.

Recipe notes

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