Recipe by Annacia
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.
Top Review by Bonnie G #2
This has to be the best ice cream I've ever made, it takes a LOT of eggs, so not sure how often I'll make it, but for those special occasions it's on the menu. So rich, creamy, smooth and the Pernod compliments the star anise so well. This is the BEST
- 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
Directions See How It's Made
- 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.