How about fennel ice-cream?
Do you like fennel?
Fennel, finocchio, fenykl, sweet, bronze or Florence fennel, …
Ideal for salads, soups, fillings, stewing and baking: yet fennel remains a sort of nice smelling vegetable Cinderella. Although its bulb leaves a lot to be desired when it comes to its looks, I can’t be dissuaded from drawing on some fennel inspiration.
Fennel ice-cream is characteristic with a fantastic fresh taste which will leave those who are averse to the vegetable, due to its aniseed-like fragrance, gobsmacked.
What do you need? A fennel bulb, some lemon juice and a pinch of sea salt.
Cut off the very bottom of the bulb, which is woody, as well as its top with the stalks (if needed, cut off the top hard leaves, too). After careful washing and cleaning, slice the bulb.
Wash, cut, add some oil, salt and fior di latte, mix, put into an ice-cream maker and then just… enjoy! It works on its own, but why don’t you try it as a side dish with some meat? Add a couple of dill sprigs to put the finishing touches to it and that’s it.
I’ve been blown away by fennel ice-cream and can’t wait to hear what you think.