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.
ANISE COFFEE AND ICE CREAM
Iceberg-like pieces of ice cream melt quickly to mellow steaming-hot coffee. Mimic the idea for kids by using hot chocolate instead of coffee. This is for those who enjoy the flavor of anise.
Provided by Annacia
Categories Beverages
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Measure coffee and anise seeds into a filter-lined coffeemaker basket.
- Pour water into water compartment.
- Place pot on heating element; let water drip through basket into pot.
- Meanwhile, carefully cut ice cream from package and cut into 8 long pieces.
- Place ice cream into cups.
- Pour about 1/4 cup of coffee around ice cream.
- Serve immediately.
Nutrition Facts : Calories 73.5, Fat 4, SaturatedFat 2.4, Cholesterol 15.7, Sodium 30, Carbohydrate 8.7, Fiber 0.3, Sugar 7.6, Protein 1.3
ANISE-ORANGE ICE CREAM PROFITEROLES WITH CHOCOLATE SAUCE
Anise is used liberally in Mediterranean and Middle Eastern desserts, but it is an underused spice in the American pastry repertoire. I find it adds an exotic touch, at once familiar yet a tad elusive. It seems especially intriguing to people who aren't used to it paired with orange or chocolate, or both, as it is in this twist on classic ice cream puffs.
Yield makes about 1 quart (1 liter) ice cream; 8 to 10 serv ings
Number Of Ingredients 9
Steps:
- To make the ice cream, crush the aniseed in a mortar and pestle or seal them inside a sturdy plastic bag and crush them with a rolling pin.
- In a medium saucepan, warm the milk, the 1/2 cup (125 ml) cream, the crushed aniseed, sugar, orange zest, and salt, stirring to dissolve the sugar. Remove from the heat, cover, and let steep for 1 hour.
- Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer across the top. Reheat the milk mixture until it's warm.
- In a separate bowl, whisk the egg yolks, then gradually add some of the warm milk mixture, whisking constantly as you pour. Pour the warmed yolks back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula, until the custard is thick enough to coat the spatula. Pour the custard through the mesh strainer into the cream; discard the bits of aniseed and orange zest.
- Set the bowl containing the custard over a larger bowl of ice water. Stir the custard until cool, then cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions.
- To serve, split each pâte à choux puff in half and place a scoop of ice cream on each bottom. Replace the tops and spoon warm chocolate sauce over the profiteroles.
PEAR-STAR ANISE ICE CREAM
I can't decide whether I love the color-a pale celadon-or the exotic flavor of this ice cream more. The pear causes the base to have a thinner consistency than some other ice creams have before freezing, but the final texture is lovely. It's hard to peg the flavor as star anise in the ice cream, because the spice mellows with the cold and the cream, but it's addictive. This isn't a scoop-in-a-cone kind of dessert, but an elegant cookie on the side would be nice.
Yield makes 1 quart
Number Of Ingredients 8
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.
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.
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.
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