Ingredients
| 1 small fennel bulb (about 200g), finely sliced, fronds reserved to serve | |
| 1 teaspoon fennel seeds | |
| ½ teaspoon freshly ground black pepper, plus extra to serve | |
| 395g (1 can) sweetened condensed milk (regular or vegan) | |
| 250ml (1 cup) thickened cream or vegan coconut cream | |
| 1 tablespoon extra virgin olive oil, plus extra for drizzling |
Fennel has a mild sweetness that imparts a considered complexity in desserts. In this simple no-churn ice cream, a small fennel bulb is puréed with sweetened condensed milk, bestowing a whisper of anise, along with a delicate, understated herbaceousness. This dessert dances with savouriness – the black pepper adds just a hint of piquant earthiness, while a little extra virgin olive oil delivers richness and a fruity edge.
Instructions
| 1. | Place all the ingredients in a high-speed blender or food processor and whiz until smooth. |
| 2. | Pour the creamy mixture into a small loaf tin or dish that measures approximately 22cm × 12cm, cover with plastic or reusable wrap and freeze for at least 3–4 hours, until firm. |
| 3. | To serve, let the ice cream stand at room temperature for 5 minutes (to make scooping easier) and top with a drizzle of olive oil, a few fennel fronds and a few turns of freshly ground black pepper. |
This is an edited extract
from Tenderheart
by Hetty Lui McKinnon,
Macmillan Publishers,
RRP $69.99. Food
photography by Hetty
Lui McKinnon, author
photo by Shirley Cai.