Method

• 1.
  Begin this recipe 1 day ahead.
• 2.
  To make ice cream, place cream and fennel in a large saucepan over medium-high heat for 3-4 minutes until cream starts to bubble. Remove from heat and set aside for 30 minutes to infuse.
• 3.
  Strain cream, discarding seeds. Return to pan with milk and 1/2 cup (110g) caster sugar. Place over medium heat and cook for 5-6 minutes until hot but not boiling.
• 4.
  Whisk the egg yolks in a bowl with remaining 1/4 cup (55g) caster sugar. Whisk in hot cream until smooth. Return to pan and place over medium-low heat. Cook, stirring constantly, for 5-7 minutes until custard coats the back of a spoon. Strain custard into a bowl. Stir in orange zest. Chill until cold. Transfer to an ice cream machine and churn according to the manufacturer’s instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times). Transfer to a container and freeze for at least 4 hours or overnight.

• 5.
  For the biscuits, whiz 1 1/4 cups (200g) almonds in a food processor to a fine powder. Chop remaining 40g almonds and combine with almond meal. Set aside.
• 6.
  Beat the butter in an electric mixer for 2-3 minutes until smooth and creamy. Add sugar and beat for 2 minutes or until combined. Add the flour, fennel seeds, almond mixture and a pinch of salt, then beat until just combined. Divide mixture into two balls and enclose in plastic wrap. Chill for 30 minutes.
• 7.
  Preheat oven to 160°C. Roll out 1 dough ball on a floured work surface until 5mm thick. Cut into 6cm rounds and place on a baking paper-lined baking tray, leaving a 3cm gap between each. Repeat with remaining dough. Combine the offcuts and re-roll to make extra biscuits. Bake for 18-20 minutes until light golden. Rest on tray for 5 minutes, then transfer to a wire rack to cool completely.
• 8.
  Sandwich scoops of ice cream between two biscuits, then using a knife, smooth edges. Repeat with remaining biscuits. Freeze for 30 minutes to firm up.