Fennel, Raisin and Saffron Ice Cream

• 100 g (4 oz) fennel
• 15 g (½

Serve with poached pears or figs or a warm apple tart.

Chop the fennel into small dice, about the same size as a raisin. Cook gently with the butter and 25 g (1 oz) of the sugar for 8 minutes