Mystical transcendence. The color of it! A really captivating, otherworldly, beautiful pale green. We use the entire fennel bulb, from stem to stern, juicing some parts and steeping others in cream and maple syrup. The result: a sexy, smooth, creamy, complex fennel ice cream, kissed with sweet, earthy, maple-y undertones. Morse Farm Maple Sugarworks in Vermont has been in the family for over 200 years. It takes 40 gallons of maple sap to make 1 gallon of syrup. We’ve tasted a lot of maple syrup in our day, and this is the best!