Prep 15 mins
Cook 1 hr
Star anise's licorice-like flavor is what sets this ice cream apart. This version is adapted from the one served at Geordy's restaurant in San Francisco, where the custard is made with all cream, no milk. Time given does not include chilling time for the custard. For the freezing time I'm going by my ice cream machine, yours may be different.
- 2 cups milk
- 2 cups heavy cream
- 1⁄2 cup sugar
- 1⁄2 cup about 1 1/2 ounces whole star anise (available at specialty foods shops and Asian markets)
- 8 large egg yolks
- 2 tablespoons Pernod
- In a heavy saucepan combine the milk, the cream, the sugar, and the star anise, bring the mixture just to a boil, and remove the pan from the heat.
- In a bowl whisk together the egg yolks, add the cream mixture in a stream, whisking, and pour the mixture back into the pan.
- Cook the custard over moderately low heat, stirring, until it registers 170ºF on a candy thermometer, strain it through a fine sieve set over another bowl, and let it cool completely.
- Stir in the Pernod and freeze the custard in an ice-cream freezer according to the manufacturer's instructions.
What for a DELISH! I never thought to make ice cream with star anise, but this is really an incredible good recipe. I crushed the anise with the mortar and placed in a tea infuser. I heated the milk and cream mixture until boiling point, added the infuser, switched off the heat and waited until almost cold. After this I removed the infuser with the anise, heated again, added the egg until curd begins to form. I don't have and ice cream machine. I place the mixture in a metal bowl in the freezer. When ice begun to form I added the liqueur and broke the crystals with the fork. I repeated this step several times until a soft ice cream was formed. For this step sometimes (for other ice cream) I use the hand bender and it works well.
Thanks a lot for this recipe, I can't stand to offer this to my family this evening!