120 grams Anis de Flavigny ®
50cl milk 
50cl liquid cream
6 aniseeds
8 egg yolks
300 grams strawberries

Preparation time: 20 minutes
Cooking time: 18 minutes
Refrigeration time: 3 hours

Melt the Anis de Flavigny ® in the milk and cream by bringing to a boil.
Add the aniseeds, cover and leave to infuse for 15 minutes.
Bring the mixture to a boil then slowly pour onto the egg yolks while stirring.
Cook for 3 minutes on low heat without boiling and stir constantly.
Pour the cream into a mixing bowl and let it cool, stirring occasionally.
Put the cream in the refrigerator for 3 hours.
Pass through a fine strainer then “churn” in the ice-cream maker.

Serve scoops of the ice cream in dishes with strawberries. Serve the ice cream with gingerbread.

Preparation: 35 min./Cooking: 15 min.

Serves 6

Ingredients for the cookies:
100 g flour
150 g butter
3 g baking powder
1 egg yolk
30 g powdered almonds
2 tablespoons brown sugar
1 pinch salt
1 teaspoon aniseed

Ingredients for the cream and the candied fennel:
300 g small fennel with stems, 1 egg, 250 g butter, 4cl liquid cream, 350g sugar, 5cl Marie Brizard Jus (half a lemon)
First make the cookies.
Preheat the oven to 180°C (gas mark 6).
Mix the butter with the flour and the baking powder, then add the brown sugar, the powdered almonds, the egg yolk, the salt and the anise.
Combine and put in the refrigerator for 10 minutes. Then roll out the dough until 0.5 cm thick.
Cook for 15 minutes.
After taking out of the oven, cut 12 disks in the dough (with a cookie cutter or a glass turned upside down). Leave to cool on a rack. Then make the candied fennel.
Take the fennel stems, place in boiling water for 3 minutes, and cool in ice water. Bring 10cl water and 100g sugar to a boil, add the fennel stems and let cook for 5 minutes on low heat.
Cook the fennel bulbs in boiling water, drain them then puree them.
Add the lemon juice, 5cl Marie Brizard and 100g sugar. Separately, whip 125g butter with 125g sugar and the egg, then add the cream. Pour the mixture into a saucepan and cook for 3 minutes, stirring constantly.
Remove from the heat and stir in the fennel pulp.
Beat 125g butter and 25g sugar with a rotary beater and, as soon as the mixture turns white, add the fennel cream cooled to room temperature.
Whisk and set aside.
Serve the anise cream, top with the cookies and decorate with the candied fennel stems.