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Ingredients
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Dulce Benne Cookies
Orange Fennel Ice Cream
Method
Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, and then add the vanilla extract, mixing well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the chopped pecans, dark chocolate chips, and Amaro Nonino.
Drop tablespoon-sized balls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Orange Fennel Ice Cream
Infuse the Cream
In a saucepan, combine the heavy cream, whole milk, granulated sugar, fennel seeds, and a pinch of salt. Heat over medium heat until it just begins to simmer, then remove from heat.
Add Flavorings
Stir in the orange zest, orange juice, and vanilla extract. Allow the mixture to cool to room temperature.
Chill the Mixture
Cover the mixture and refrigerate for at least 2 hours or until thoroughly chilled.
Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.