Star anise ice cream

Yield: 1 servings

Measure Ingredient
2 cups Milk
2 cups Heavy cream
½ cup Sugar
½ cup Whole star anise; (available at
\N \N ; specialty foods
\N \N ; shops and Asian
\N \N ; markets) (about 1
\N \N ; 1/2 ounces)
8 larges 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 170F. 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.

Makes about 1½ quarts.

Gourmet August 1993

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