Source: gelatoincasa.org

Presentation

An aromatic ice cream prepared with milk, cream, egg, sugar, anise and fennel seeds and pine nuts.

Ingredients

250 g of milk

145 g cream

2 egg yolks

75 g of sugar

half a teaspoon of anise seeds

half a teaspoon of fennel seeds

40 g pine nuts

Preparation

In a saucepan, weigh and mix milk, cream, eggs and sugar with an immersion blender.

Add the anise and fennel seeds.

Bring the mixture to about 83°C, always stirring and taking care not to exceed this temperature.

Once the temperature is reached, remove from the heat, filter and cool the mixture quickly.

When the mixture is cold, turn on the ice cream maker and stir for 20-30 minutes.

In the meantime, lightly toast the pine nuts in a pan over medium heat.

When the ice cream is ready, add the pine nuts once cold.

Allergens

• Milk: included among the allergens by EU Regulation 1169/2011
• Cream: presence of lactose and milk proteins
• Egg: included among the allergens in EU Regulation 1169/2011
• Anise: Reactivity in case of anethole allergy
• Fennel: possible cross-reaction in case of allergy to Birch, Artemisia and Composite
• Pine nuts: not included in the list of allergens of EU Regulation 1169/2011

Notes

• Sugar: to be avoided in children with processes potentially still in place (possible presence of cancer cells)
• Possible substitutions of sugar with sweetener, milk with donkey milk or vegetable drinks and cream with vegetable cream.

Safety / Intended use

• Recommended in case of Anorexia, Mucositis, Xerostomia (dry mouth), Dysphagia
• Not to be administered in case of diarrhea
• Product to be prepared and handled following strict hygienic conditions
• When intended for children, reduce the size of the ingredients making them homogeneous