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Fresh Artichoke & Fennel Ice Cream
Love Fennel? This creamy after-dinner treat has your name on it!
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 Cook Artichokes
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.
How To Eat an Artichoke
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