STAR ANISE ICE CREAM
Steps:
- In a heavy saucepan, bring the milk, heavy cream, star anise, and vanilla bean to a simmer for a few minutes. Turn off, and allow to steep for 10 minutes.
- Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
- Temper hot liquid into egg mixture. Return all back into saucepan. Over low heat stirring all the while until mixture starts to thicken, strain through chinois. Chill immediately over ice bath.
- Churn in a standard ice cream machine.
STAR ANISE ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Frozen Dessert Pernod Summer Anise Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 quarts
Number Of Ingredients 6
Steps:
- 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 170°F. 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.
STAR ANISE ICE CREAM
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.
Provided by Annacia
Categories Frozen Desserts
Time 1h15m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- 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.
More about "anise coffee and ice cream recipes"
CAFE ANISE ICE CREAM
From bhg.com
5/5 (2)Total Time 4 hrs 30 minsServings 6
- In a medium saucepan stir together the cream, milk, and sugar. Heat over medium heat until sugar is dissolved and mixture is just starting to simmer. Do not allow to boil. Whisk the egg yolks lightly in a small bowl; gradually whisk in about 1 cup of the milk mixture. Pour the egg yolk mixture back into the saucepan. Cook, stirring constantly, over medium heat for 6 to 8 minutes or until mixture thickens and coats the back of a metal spoon. Remove from heat and stir in vanilla. Immediately place in a large bowl of ice water and stir for 2 minutes to cool slightly. Stir in anise hyssop. Transfer to a storage container; cover and chill overnight.
- Strain the custard mixture through a fine mesh sieve; discard solids. Stir liqueur into strained custard. Freeze in a 2-quart ice cream freezer according to manufacturer's directions. Transfer to an airtight storage container and freeze for 4 hours before serving.
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