Star Anise Ice Cream

I wouldn’t go so far as to say I am a gadget queen but I certainly enjoy using the ice cream maker attachment for my KitchenAid mixer.  I’ve had it 2 months now and have made strawberry ice cream, lemon ice cream and now this one.  Each time feels as though it’s my first and my excitement is rewarded with a scrumptious dessert.  The thing that most appeals to me about having your own ice cream maker is that you get to choose what goes into it and that’s huge knowing you have created something for your family with natural ingredients.  And, once you find a base recipe that you like, it opens up more opportunities for you to experiment.

Star anise is a spice that closely resembles anise in flavor and is a less expensive substitute for anise in baking.  It’s used in liquors such as Galliano, Sambuca and in enhancing the flavor of meat such as biryani.  Star anise is widely used in Chinese cuisine (an ingredient in the five spice powder) and in Indian cuisine (garam masala).  Medicinally, star anise can help in the relief of abdominal cramps, indigestion, gas, bloating and nausea.  For more health benefits, click here.

Makes about 1 quart (1 litre) 
inspired by David Lebovitz (The Perfect Scoop)
2 teaspoons anise seeds
2 cups (500ml) heavy cream
1 cup (250ml) whole milk
⅔ cup (130g) sugar
1½tablespoons good-flavored honey
pinch of salt
5 large egg yolks

Toast the anise seeds in a medium saucepan over moderate heat for about 3 minutes, until they smell fragrant. Pour in 1 cup (250 ml) of the cream, then add the milk, sugar, honey, and salt. Heat until warm, then cover, remove from the heat, and let steep at room temperature for 1 hour.

Isn’t mother nature amazing?

Rewarm the anise-infused milk mixture. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer over the top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm anise-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Discard the anise seeds and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

The Culinary Chase’s Note:  While I didn’t have anise seeds in my cupboard I did have the star anise and absolutely love the flavor of this ice cream.  You know it’s not vanilla ice cream as it has a faint flavor of liquorice but even that makes you wonder what the flavor is.  This is definitely one to repeat!  Enjoy!

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