Turkish Coffee and Orange Fennel Ice Cream Trifle

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Ingredients: 

  • 3 pints Malai Turkish Coffee ice cream

  • 3 pints Malai Orange Fennel ice cream

  • 1 recipe yogurt whipped cream (recipe below)

  • 2 recipes of your favorite standard chocolate cake, equaling 1 full sheet pan

  • 1/2 recipe fennel caramel sauce (recipe below)

  • 1 recipe chocolate cardamom sauce (recipe below)

  • 1 cup candied fennel seeds 

Directions:

  1. With your fingers, crumble half of the chocolate cake into bite sized-pieces.Lay them into the bottom of a large trifle dish, or dutch oven, until it has created an even, thick layer.

  2. Scoop the Turkish Coffee ice cream directly on to the cake, making sure that you are spreading evenly on to the cake.

  3. Spoon and drizzle a half recipe of the toasted fennel sauce onto the ice cream, making sure that it’s evenly distributed.

  4. Layer half of the whipped cream directly on to the ice cream with sauce, until it has created an even layer.

  5. Sprinkle with ½ of the candied fennel seeds.

  6. Repeat by crumbling the rest of the cake directly onto the whipped cream.

  7. Scoop the Orange Fennel ice cream on to the cake.

  8. Repeat the sauce drizzle with the chocolate cardamom sauce.

  9. Spread the remaining whipped cream on to the ice cream, and sprinkle with remaining candied fennel seeds.

  10. Serve immediately, or store in freezer. When serving later, remove trifle from the freezer about 20-30 minutes before ready to scoop out and eat.  

Yogurt Whipped Cream

Ingredients: 

  • 1 cup full fat Greek yogurt

  • 2 pints heavy cream

  • 2/3 cup sugar

  • 1 tsp. salt

In a stand mixer, fill bowl with cream. Starting on low speed, and with whisk attachment, start mixing at low speed, slowly increasing the speed as the cream starts to come together. When it reaches soft peaks, add in sugar, and salt. Whip until stiff peaks have form.

Mix yogurt until smooth and becomes more spreadable. Fold in yogurt to the whipped cream.

Fennel caramel Sauce

Ingredients:

  • 1/2 cup butter

  • 1/2 cup heavy cream

  • 1/2 cup brown sugar

  • 1/2 tsp salt

  • 1/2 tsp - 1 tsp. ground fennel seeds, to taste (see note)

Place butter, heavy cream, brown sugar and salt in a small saucepan over medium heat until it begins to boil. Turn down the heat and let it simmer 5-7 min until it thickens and becomes golden brown. Take it off the heat, stir in the ground fennel seeds and let it cool for 10 minutes. Spoon it over ice cream or store it in an airtight container in the fridge for up to a week.

Note: You can find pre-ground fennel seeds at an Indian grocery store or online. But you can also make it on your own: in a small saucepan over low heat, toast 1 tbsp. fennel seeds for 3-4 minutes until fragrant. Let them cool and grind them in a coffee grinder.  

Chocolate Cardamom Sauce:

Ingredients: 

  • ½ cup unsweetened cocoa powder

  • 1 cup sugar

  • ½ tsp. salt

  • ½ cup water

  • 1 tsp. ground cardamon

Whisk together cocoa, sugar and salt in a saucepan. Add water and bring to a boil over medium heat, stirring constantly. Continue stirring, and reduce to a simmer for about 30 more seconds. Add cardamom and let cool.

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