Ingredients

• 1 2/3 cups heavy cream
• 2 teaspoons fennel seeds, crushed
• 1 cup whole milk
• 3/4 cup sugar, divided
• 4 large egg yolks

Directions

1. Makes 1 quart

2. Bring cream and fennel seeds just to a simmer in a small heavy saucepan, then cover and let steep about 30 minutes.

3. Meanwhile, bring milk, 1/2 cup sugar, and a pinch of salt to a simmer in a heavy medium saucepan over medium heat, stirring.

4. Whisk together yolks and remaining 1/4 cup sugar in a large bowl, then add milk mixture in a slow stream, whisking. Return mixture to medium saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not let boil). Immediately strain custard through a fine-mesh sieve into a metal bowl, then quick-chill by setting bowl in an ice bath and stirring occasionally until cool, about 15 minutes.

5. Strain fennel cream through fine-mesh sieve into custard, pressing on solids. Continue to chill in ice bath until custard is very cold, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 1 hour.

6. Note: Custard with fennel cream can be chilled, covered, in refrigerator up to 24 hours.

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