Orange and fennel seed ice cream

Ice cream has to be spectacular! Yes, I like the standard chocolate, vanilla, and strawberry, but exotic flavours and well-made ice cream excite me. This is a decadent egg yolk-based frozen ice cream, one where you make a rich custard. The cream is first steeped with fennel seed and orange zest for an intensely flavoured ice cream. It is an unusual combination, but one that is beautiful. Watch out; you can easily finish a whole tub of this ice cream. Maria Elia is one of my favourite chefs and cookbook authors. I have all her books; this one stands out for authentic and modern Greek flavours, like this dish. This book results from her experimentation at her father's tavern in the Troodos mountains of Cyprus. It combines traditional recipes from visiting villages and being allowed into the local kitchens. However, the other recipes are her interpretations of traditional Greek dishes with a modern twist. The book is packed with folklore and knowledge, and every recipe I have cooked from here is outstanding. This is probably my favourite Greek cookbook on my shelf.

For more recipes from this amazing cookbook, click here.

1 3/4 cups heavy cream

Zest of 2 large oranges

1 teaspoon fennel (saunf) seed, lightly toasted

4 egg yolks, organic or free-range

3/4 cup sugar

1 cup whole milk

Heat the cream slowly, stirring continuously, with the orange zest and fennel seeds. Turn off before it begins to boil. Set aside to steep for 30 minutes.

After 30 minutes, add the sugar and milk and stir in. Heat on a very low flame. Whisk the egg yolks until very smooth. When the mixture is warm, add 3 tablespoons to the yolks and whisk in to warm. Pour the egg yolks into the cream mix, stirring continuously. Keep stirring on a low flame till the mix thickens and coats the spatula. Strain through a very fine mesh sieve. Taste and adjust sugar as needed. Cool in the fridge for at least 1 hour.

Make the ice cream in an ice cream maker as per the manufacturer's instructions on the ice cream setting.