Day 320: Candied Fennel Ice Cream Provencal ◄

This was one very good vanilla ice cream. But sadly, the candied fennel itself added little more than effort and fuss.

The base ice cream recipe I do recommend -- it's from my favorite never-the-same Chameleon Ice Cream. It is less sweet and less rich than other ice cream recipes -- and still perfectly sweet and lip-smacking rich.

And it can be modified into an infinite number of combinations. The trick is to pump up the focus flavor (e.g, the vanilla, the coffee, the spice) which compensates for less sugar and fat.

FOR THE RECORD ... This is A Veggie Venture's contribution to Is My Blog Burning - the Vive le France edition hosted by Cucina Testa Rossa. So if you like, call it Glace a la Fenouil Provencal (sorry, can't seem to manage the special characters in blogger).

FENNEL ROUND-UP ... Thanks to everyone who cooked fennel with me during the month of February. Fennel must be one of the most versatile vegetables around -- check the round-up to see for yourself!

NUTRITION NOTES ... Chameleon Ice Cream is the only Weight Watchers three-point ice cream I've ever had that's worth eating.

FROM THE ARCHIVES ... For other desserts with vegetables, see here in the Recipe Box.

CANDIED FENNEL ICE CREAM PROVENCAL
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Hands-on time: 35 minutes
Time to table: 3 hours
Makes 3 1/2 cups

2 cups sugar
2 cups water
1 bulb fennel, trimmed and finely diced

Bring the sugar and water to a boil and let simmer 2 - 3 minutes until a thin syrup forms. Add the fennel and let simmer for about 30 minutes. Drain, reserving syrup for any recipe calling for simple syrup.

Meanwhile, make a batch of Very Vanilla Chameleon Ice Cream, using 1 tablespoon vanilla instead of 3. Add the candied fennel to the ice cream maker just before processing.

CREDIT WHERE CREDIT'S DUE
Candied Fennel Idea -- Adapted from Savoring France from Williams-Sonoma

Tagged with: IMBB23 + French

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