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Fresh Artichoke & Fennel Ice Cream
6 - 8
Chef Adrienne Meier
2 cups half & half
1 fennel bulb shaved very thin
2 cooked artichoke bottoms
One 14 ounce can of sweetened condensed milk
2 cups of whipping cream
teaspoon of vanilla extract
teaspoon anise extract
1 drop of green food color
How to prepare an artichoke >
In a small sauce pan, add half & half and fennel.
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).
Remove from heat and cool cream mixture.
Remove cooked fennel from half & half and add to food processor with cooked artichoke bottoms.
Pulse veggies until fennel and artichokes are pureed.
Add more half & half to warm cream to make 2 cups.
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.
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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