This is an ice cream I made long before I started keeping track of my recipes on this site. I confess to not making the ice cream itself (one day.....) but only adding the flavoring to some already very good quality vanilla ice cream. But this is still a special flavor for a special ice cream because it uses an ingredient from my very first post. I did this because today this little blog turns 1.
Happy birthday, Six Course Dinner! You've come a long way and I hope I can keep you important to other people in the same way you've become important for me. Here's to one year!
1 pint vanilla ice cream
1/4 cup pistachios, shelled
1 tbsp fennel pollen
Crush the pistachios into small pieces by placing them in a ziploc bag and using a roller pin. In a large bowl, add pistachios, fennel pollen, and ice cream. With a stiff spoon or an ice cream paddle, work the ingredients into the ice cream. Return ice cream to carton and place back in freezer for at least one hour to harden up again. Sprinkle a little more fennel pollen on top before serving. Also, if you can't get hold of fennel pollen, some crushed fennel seed will do the job.