Fennel Gelato With Amaretti & Pollen

• 1 Fennel bulb, sliced as thinly as possible on a mandoline
• Lemon zest (microplaned from one lemon)
• 2 cups Milk
• 1 cup Heavy cream
• 4 Egg yolks
• 1/2 cup Honey
• 1 handful Fennel fronds
• 2-3 pinches Fennel pollen (crushed to dust in a mortar and pestle)
• 2-3 Amaretti cookies (optional)

1. Place the fennel slices and lemon zest in a heat proof bowl, and set aside.
2. In a medium saucepan, mix the milk and cream over medium heat until foam forms around the edges of the pan; move off the burner.
3. In a large bowl, whisk together the egg yolks and honey until frothy; in a slow stream, pour the warm milk & cream mixture into the eggs and honey, whisking constantly.
4. Return the mixture to saucepan, and cook over medium heat, stirring with a wooden spoon until the mixture thickens enough to coat the back of the spoon - about 5-7 minutes.
5. Blitz about one cup of the hot custard in a blender with the fennel fronds until they are reduced to tiny green specks; pour over fennel and lemon zest , then top with the remaining hot custard; give a good stir and pop in the refrigerator to cool completely; peek in and stir occasionally, pressing down on the fennel and zest to extract more flavor.
6. Press the cooled custard through a fine mesh sieve, and freeze according to your ice cream maker instructions; pop in the freezer to firm up.
7. Just before serving, scoop into pretty bowls and top with a small pinch of pollen, and crumbled amaretti cookies.

fennel, lemon zest, milk, heavy cream, egg yolks, honey, handful fennel, fennel pollen, cookies

Taken from food52.com/recipes/21388-fennel-gelato-with-amaretti-pollen (may not work)