Star Anise Ice Cream
photo by Bonnie G #2
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Yields:
-
1 1/2 quarts
ingredients
- 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
- 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.
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Reviews
-
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.<br/>Thanks a lot for this recipe, I can't stand to offer this to my family this evening!