who only by moving can balance

Ingredients (as made on this specific occasion, which is scaled down from the normal Ruby Violet quantities of 500/250 double cream/milk)
350 ml double cream
175 ml whole milk
50 g sugar
~30 ml egg yolk (from approx 3 small eggs)
pinch of salt
2 tbsp fennel seeds

Method

(If you have an ice cream maker, now is a good time to put the bowl in the fridge.)

Lightly crush the fennel seeds.

Put cream, milk, fennel seeds and sugar in a small pan, and heat gently to just below boiling point (bubbles starting around the edge of the pan!).

Remove from heat and allow to cool for a few minutes.

While the dairy is cooling, separate the eggs. Beat the yolks and salt together briefly. (I do this in the measuring jug I used for the dairy.)

Slowly pour a few tablespoons of the slightly cooled dairy mix into the egg yolk, stirring constantly as you go. (I usually do 2-3 tiny ladlefuls, using the tiny ladle I bought accidentally circa winter 2016/2017.) Then pour the now-tempered yolk mixture back into the dairy mix, again stirring constantly.

Now heat the custard gently until it reaches 85 °C, stirring all the while. Once it's at temperature -- don't let it boil! -- keep it there, still stirring, for 4 minutes or so.

Remove from heat, cool down to ~4 °C within 90 minutes (which I do by sticking the pan in a washing up bowl with cold water and ice, but if my freezer didn't automatically make ice for me I'd probably just use the cold water).

Allow to infuse (in the fridge!) for Some Time. I let it go overnight; when doing this with vanilla the instruction is "at least 6 hours".

Once infused, strain the custard through a sieve into a bowl or similar to separate it from the fennel seeds (which are extremely textures) -- still in the fridge, for preference (having pasteurised it, you don't want to let it get back up to room temperature!).

Once strained, churn the custard in an ice cream maker, or do the thing with the container in the freezer that you stir with a fork every 30 minutes or so, which I have never managed to do satisfactorily.

Notes

• My current default to use up egg white is amaretti; I currently have an Adequate Supply of same so these whites are going to go into the freezer.
  
• smitten kitchen reckons 2 tsp of fennel seeds to ~750 ml of dairy, plus 4 egg yolks. Meera Sodha (in Made In India) uses 2 tbsp of fennel seeds to 600 ml of dairy and 5 egg yolks. Both call for 150g of sugar. The recipe above uses 525 ml of dairy in total and 2 tbsp of fennel seeds; we are very happy with the result.
  
• smitten kitchen suggested serving this with pear crisps with vanilla brown butter, which we did, and it's an excellent combination. Possibly next time I make the crisps/crumbles I will try using hazelnuts instead of almonds. I halved the quantities in the sk recipe, chopped the pears to around a 1 cm dice, and wound up with five 8 oz ramekins satisfactorily filled. I'll come back and let you know whether the quantity of ice cream was adequate to the quantity of crumble... eta from the future: yep, ice cream outlasted crumble!