This, friends, is one of my most successful adventures. Just ask Remy – it was part of her birthday spread. The consistency, the flavor, the fragrance, the color - everything, was just amazing. The recipe is a variation of what I found here.
Why is it a variation? Uh, because I ran out of vanilla beans and the market didn't have any so I subbed vanilla extract. Laziness is the other mother of invention.
Star Anise Ice Cream
2 cups whole milk, or light cream
1 teaspoon vanilla extract
3/4 cup sugar
4 egg yolks
3/4 cup heavy whipping cream
Combine milk and star anise. Heat to boiling, cover and remove from heat. Let sit for 20-30 minutes. Strain the milk through a fine sieve to remove the star anise.
Beat the egg yolks with the sugar. Temper the yolks with the warm milk, being careful not to cook the eggs.
Heat the mixture on medium-low heat, stirring constantly. Do not boil. Bring to nappe consistency, so it coats the back of a wooden spoon. Remove from heat, strain again, and stir until cool.
Whip the heavy cream to light peaks. Fold whipped cream into the cooled custard and freeze in an ice cream machine according to manufacturer's instructions.
This recipe is, as I would write to my 4th grade summer camp friend Laura Barnoski:
4 got 10
Laura. Whatever happened to her? Oh, snap - she's on Facebook. Sweet!