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.

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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
by Hetty Lui McKinnon,

Macmillan Publishers,

RRP $69.99. Food

photography by Hetty

Lui McKinnon, author

photo by Shirley Cai.