Gand's Star Anise Ice Cream
photo by NorthwestGal
- Ready In:
- 5hrs 10mins
- 2 cups half-and-half
- 2 cups heavy cream
- 1 tablespoon star anise, pieces
- 3⁄4 teaspoon ground cinnamon
- 1⁄2 vanilla bean, split lengthwise
- 1 cinnamon stick
- 9 egg yolks
- 3⁄4 cup sugar
- In a 2-quart saucepan over medium heat, put half and half, cream, star anise, ground cinnamon, vanilla and cinnamon stick. Heat, whisking occasionally to avoid burning or sticking to the bottom of the pan. DO NOT LET BOIL. When the mixture reaches a fast simmer, turn off the heat and let the flavors infuse for 10 minutes.
- Whisk together the egg yolks and sugar in a bowl. Still whisking, slowly pour half of the cream mixture in a thin stream to the egg mixture. Then add the egg-cream mixture to the saucepan containing the other half of the cream mixture.
- Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When it reaches 180 degrees, it will be thickened and creamy, like eggnog. If you don't have a candy thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
- When the mixture is ready, quickly remove it from the heat.
- Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve into the smaller bowl, removing the vanilla bean pieces and cinnamon stick.
- Chill 3 hours. Then freeze in an ice cream freezer according to the manufacturer's directions. (Don't have an ice cream freezer? After 3 hours, gently stir ice cream and transfer to desired freezer storage containers. Freeze 2-3 hours, or until desired hardness. High fat ice cream will not get rock hard.).
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This was not only easy to make, but it's super delicious. I made the recipe as written and didn't make any changes in ingredients or process. The scant amount of anise and vanilla bean used in this recipe actually goes a long way in producing a lovely flavor combo for this homemade ice cream. We have an ice cream maker (that I wanted to use for the churning and freezing stages), but I couldn't find it. So I ended up opting for the plain freezer method for the final freezing step, and it worked out nicely. It was still creamy and silky smooth, and it served up wonderfully. This would be great over vanilla pound cake. Thanks for sharing a wonderful "keeper" of a recipe, KateL. I'll have to find our ice cream maker, because I foresee several batches of this in our near future.
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