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Wild Fennel Ice Cream, Coated in White Chocolate and Bee Pollen - Recipe by Chef Aaron Schembri
This is a great Summer and Spring cleanser, perfect after a rich main meal like Wagyu or Duck.
175g dark chocolate
60g milk chocolate
75g butter
60g plain flour
180g icing sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
Pre-heat oven to 180 C and grease a six muffin tray.
Melt the chocolates and butter in the microwave. Fold in sieved flour and sugar to the chocolate mixture.
Stir in the eggs and yolks until smooth. Stir in the vanilla.
Divide the mixture evenly between the muffin pans.
Bake for 14 minutes until the edges are firm but the centre is runny.
Run a knife around the edges to loosen and tip onto serving plates.
Dust with icing sugar and serve while hot.