Before Jeni’s was everywhere – I loved it in Lexington KY where the Whole Foods would stock pints with hand written labels. Their goat cheese with cognac figs rocked my ice cream belief system. Naturally I bought her cook book as soon as it was released. Her genius is to use cream cheese in her ice cream -no eggs , no fussy thermometer readings- just the creamiest gelato style ice cream you will ever eat. Her recipe is precise, it is designed for home ice cream makers and gives results every single time.

This one is my favorite recipe from her book and is a show stopper at dinner parties. The candied fennel seeds (which every Indian adores and are the end to every Indian meal) are from Amazon or your neighborhood Indian grocery – they dissolve into gorgeous rainbow puddles.

I have modified her recipe a tiny bit since I only use 2% milk. In a saucepan – measure out 1.5 cups 2% milk, 1.5 cups heavy whipping cream, 2/3 cup sugar, 2 tbsp light corn syrup and a pinch of salt and 5 star anise pods. Separately in 1/4 cup of milk- make a cornstarch slurry with 1 tbsp and 1tsp of cornstarch and measure out about 3-4 tbsp of cream cheese.

Heat the milk mixture over medium heat till it comes to a rolling boil and then boil for 4 minutes. Remove from heat, whisk in the corn starch slurry. Heat again till mixture boils and then time the boil for 1 minute till the mixture thickens. Remove from heat – whisk in the cream cheese till it melts completely and is homogenous and creamy. Let the mixture steep in the refrigerator for 4-8 hours. Strain out the star anise and make ice cream in your favorite ice cream maker. My kitchen aid attachment takes about 20 minutes and ends up as soft serve consistency. Remove into container and layer with 1/2 cup of candied fennel seeds. Add parchment paper on top and freeze for at least 3-4 hours.

This is delicious with a cheese course and wine after dinner or just as an afternoon treat with tea.