Method

• 1.
  Combine the fennel, fennel seeds, milk, cream and vanilla pod and seeds in a large saucepan over medium heat. Bring to just below boiling point, then remove from heat. Set aside for 20-30 minutes to infuse.
• 2.
  Add glucose to milk, then return pan to high heat. Bring to just below boiling point. Meanwhile, whisk egg yolks and sugar in a large heatproof bowl until thick and pale. Using a ne sieve, strain hot milk mixture into yolk mixture, whisking constantly until combined.
• 3.
  Set the bowl over a saucepan of simmering water (don’t let the bowl touch the water) and cook, stirring for 8 minutes or until thick enough to coat the back of a spoon. Remove from heat and set aside for 5 minutes or until cooled slightly.
• 4.
  Fold in chocolate, then cover surface with plastic wrap and chill for 2 hours or until completely cooled.
• 5.
  Transfer to an ice cream machine. Churn according to manufacturer’s instructions. Transfer to a 2L (8 cup) capacity loaf pan and cover with plastic wrap. Freeze for 6 hours or overnight until frozen.