Strawberry-Fennel Ice Cream
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cristinabeana July 4, 2011
This is a stellar recipe. I used fresh fennel pollen from my garden. To get the pollen pick the flowers from your fennel plant before the pollen gets blown from them. Be sure to leave about 5 to 6 inches of stem when cutting. Use a brown paper bag to shake out the pollen from the fennel flower by hitting it against the sides of your bag. Enjoy!
gluttonforlife July 6, 2011
Lucky you to have your own fennel pollen! I am now onto dill pollen which is great for pickles (among other uses).
PollenRanch January 14, 2011
Can we post some of your fennel recipes to our site? We would love to share these wonderful dishes with some of our fennel and dill clients. The more ideas, the better.
gluttonforlife February 2, 2011
Of course! If possible, please include a credit and link to my blog: http://gluttonforlife.com. Thank you!
AntoniaJames June 21, 2010
A&M, what brand of agave nectar did you use when you tested this recipe? Thanks! ;o)
TheWimpyVegetarian June 16, 2010
I made this wonderful ice cream yesterday and my husband, the unofficial ice cream expert, LOVED it. So did I. Thanks!!
courtneycarlson June 10, 2010
Can you tell me more about fennel pollen--where do you find it?
gluttonforlife June 11, 2010
Here's a link where you can read about it and order some if you like: http://www.zingermans.com/Product.aspx?ProductID=P-FEN
G-Love June 10, 2010
I love this recipe, but not as much as I love gluttonforlife.
Really interested in trying this, but it won't be with agave nectar. (See April 15 article in Huffington Post by Joseph Mercola . . . specifically, "Most agave 'nectar' or agave 'syrup' is nothing more than a laboratory-generated super-condensed fructose syrup, devoid of virtually all nutrient value, and offering you metabolic misfortune in its place.") Plan to use maple syrup instead; will report back. Sounds like there's something about agave nectar, however, that provides an advantage in maintaining the texture of the ice cream, so this will be interesting. Stay tuned . . . . ;o)
thirschfeld June 10, 2010
Hey AJ, this is a great recipe but if you dislike agave nectar you may want to try brown rice syrup. I don't know the research on it but I know it is neutral in flavor where as maple syrup is probably going to over power everything in this really nice recipe.
It's been pretty easy for me to find 100% pure agave made from the juice of the plant. An interesting alternative might be yacón syrup, although I see you're having a love affair with maple syrup. Hopefully, you're using grade B...
Well, it's not really a love affair (and yes, it's Grade B). I find that maple syrup adds a mild sweetness, without a distinct flavor, in recipes where the other ingredients are themselves fairly flavorful. So it actually doesn't overpower the other flavors. What is the brand of agave nectar that you use? I'm not suggesting that they are all bad . . . but it does seem that the manufacturers of many are misleading the public into believing that the stuff they are making is actually good for you. The fact that the product is labeled "organic" apparently is not dispositive. ;o)
Read the article -- interesting that he says "many" and "most companies" but states that agave when extracted correctly and organic is at or under the index for safe (for allowed fructose levels in the body daily). Will be interesting to see what further research comes up on this and if articles like these help to regulate the controls on natural food products so that companies like the ones that he is referring to are not able to cut an otherwise natural product with corn syrup and the like....
Thirshfeld, I actually have some brown rice syrup, which I use on occasion in pecan pies. Ironically, it doesn't seem that neutral. I use both -- maple syrup and brown rice syrup -- in place of corn syrup in my favorite pecan pie recipe. I notice the brown rice syrup, but not the maple. ;o)
Just read the HuffPost piece. Sigh. I think the bottom line really is to limit all sweeteners, and especially those that undergo extensive processing. I cut out all sugars for over a month and I can't tell you how much my skin, digestion and mental clarity improved. I think I will stick to rapadura and maple syrup and raw honey, but only for an occasional treat. Thanks for the heads-up, AJ! Let me know how the ice cream turns out...
Brown rice syrup -- have never tried that -- I am making some banana bread today and I think I will give it a shot....
Allison C. June 10, 2010
Love, love, love fennel pollen. I have some, too, and the ice cream maker is perpetually on the counter now (canister in the freezer). Love the surprising combo of fennel and strawberry. Genius. Good luck!
Thanks, all, for your support! I tried a version of this with milk instead of cream and yacón syrup instead of agave and it was really good, though you had to whizz it up in the food processor every time it came out of the freezer.
Jennifer A. June 10, 2010
I am going to try this out on some company over the weekend - cannot wait!
monkeymom June 10, 2010
This looks amazing. I have fennel pollen on hand and am loving it. Congrats on making the finals!
drbabs June 10, 2010
I'm so excited to have a new ice cream to try! Congratulations on being a finalist.
TheWimpyVegetarian June 10, 2010
I've been experimenting with ice creams that use something other than processed sugar for a few months and so love your use of agave nectar here. I'll definitely make this one this week it looks so interesting. Many congrats for being finalist this week!
I almost never use sugar any more unless it's rapadura; honey also works well and I've recently discovered yacón syrup...
TheWimpyVegetarian June 10, 2010
I've been using honey with great success, but I'm going to experiment with agave nectar next starting with your ice cream! Haven't seen yacon syrup, but will look for that too. Is it similar?
Yacón tastes something light a light molasses or a caramelized sugar. It's made from a tuber and is high in fructooligosacharides, which do not increase blood sugar.
thirschfeld June 10, 2010
Congrats! This looks really good. I have been wondering where you have been. Raw milk, lacto-fermentation and ancient grains aren't to far out for me. I actually am always looking for new recipes for lacto-fermentation. I have two 10 liter crocks for sauerkraut and pickles, make my own kimchi etc etc so post away.
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