Fresh Artichoke & Fennel Ice Cream

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Serves: 6 - 8
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Prep Time: 1 hour
Cook Time: 30 minutes
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Dietary Preferences:

Vegetarian

Ingredients

  • One 14 ounce can of condensed milk
  • 2 cups of whipping cream
  • 1 fennel bulb shaved very thin
  • 2 cooked artichoke bottoms
  • ½ teaspoon of vanilla extract
  • ½ teaspoon anise extract
  • 1 drop of green food color

Directions

  1. In a small sauce pan, add half & half and fennel.
  2. Over medium heat bring half & half to a low boil. Turn heat down to a slow simmer and cook fennel in cream until fennel is very tender (about 20-30 minutes).
  3. Remove from heat and cool cream mixture.
  4. Remove cooked fennel from half & half and add to food processor with cooked artichoke bottoms.
  5. Pulse veggies until fennel and artichokes are pureed. Add more half & half to warm cream to make 2 cups.
  6. In a medium mixing bowl, add puree, half & half, whipping cream, condensed milk, vanilla, anise extract and green food coloring. Mix well with whisk and pour mixture into a table top ice cream maker.
  7. Turn ice cream maker on for 30 to 40 minutes or until ice cream is light and fluffy. Store in airtight container in freezer.
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