Pear Star Anise Ice Cream Recipes

Steps:

• Combine the cream, milk, salt, and sugar in a large saucepan and bring to a boil. Add the star anise and immediately remove from the heat. Allow the cream mixture to steep for about 30 minutes.
• Stem and core the pears, then pulse in the food processor until you get a chunky purée. Strain the purée by pushing through a fine-mesh sieve, pressing on the solids with a spatula or the bottom of a ladle. You should end up with about 2 cups of liquid. Discard the solids. Put the pear liquid in a saucepan and cook over high heat, stirring frequently, until reduced by half, about 10 minutes.
• Add the pear syrup to the cream mixture and bring to a boil over high heat.
• While that mixture heats, place the egg yolks in a large heatproof bowl. Once the cream mixture has reached a rapid boil, remove from the heat and pour approximately 1 cup of the liquid over the yolks, whisking furiously. After the cream mixture is fully incorporated and the yolks are tempered, pour in the remaining cream mixture, whisking constantly as you do. Strain through a fine-mesh sieve into a clean container. Add the vanilla and stir to combine. Refrigerate until completely cold, then pour into an ice cream maker and freeze according to the manufacturer's directions.

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.