Strawberry-Fennel Ice Cream

• 13/4 cup heavy raw or organic cream
• 3 fat strips of lemon zest
• 1/2 teaspoon fennel pollen
• 1/8 teaspoon sea salt
• 2 large free-range eggs
• 2/3 cup plus 3 tablespoons agave nectar, separated
• 3 cups ripe strawberries, trimmed and halved
• 1 cup strawberries, trimmed and cut into chunks
• juice of 1/2 lemon

1. Combine cream, zest, fennel pollen and salt in a heavy saucepan and bring to a boil. Remove from heat and discard zest.
2. Whisk eggs with 2/3 cup agave nectar in a bowl, then add hot cream in a slow stream, whisking constantly. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170u0b0. Do not boil!
3. Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Cover and chill until cold, at least 2 hours and up to 1 day.
4. While custard is chilling, puree strawberries with lemon juice and remaining 3 tablespoons agave nectar until smooth, then force through fine sieve to remove seeds (or not, this step is optional) into chilled custard. Stir puree into custard.
5. Freeze in ice-cream maker. About 3/4 of the way through (time varies depending on your machine), stir in strawberry chunks. Finish freezing, then transfer to an airtight container and put in freezer to harden.

heavy, lemon zest, fennel pollen, salt, eggs, agave nectar, ripe strawberries, strawberries, lemon

Taken from food52.com/recipes/4860-strawberry-fennel-ice-cream (may not work)