* This recipe was entered in the contest for Your Best Strawberries.

Amanda & Merrill's Testing Notes:

You would think that the key ingredient in this ice cream would be the fragrant fennel pollen, but it's actually the agave nectar. It makes for a featherlight custard and a sweetness that recedes to the shadows, allowing all the attention fall on the berries. The fennel does its work, too, and we liked how gluttonforlife let it infuse the ice cream without overpowering it. If you can't get fennel pollen, don't sweat it -- just add ground anise seed or fennel seed in the same proportion. - A&M

I haven't been very active on Food52 of late as I've been on a rather intense journey discovering the benefits of raw milk, lacto-fermentation and ancient grains—perhaps a bit out there for this crowd? But I came up with this recipe using raw cream, eggs straight from the farm, agave nectar and fennel pollen that tastes just like spring. The beautiful pink color comes from a puree of strawberries but there are also chunks of whole berry to add texture to the creamy base. - gluttonforlife
Makes about 5 cups