Anise Ice Cream

Directions

1. 1
   Toast the anise seeds in a medium saucepan over moderate heat for about 3 minutes, until they smell fragrant.
2. 2
   Pour in 1 cup (250 ml) of the cream, then add the milk, sugar, honey, and salt.
3. 3
   Heat until warm, then cover, remove from the heat, and let steep at room temperature for 1 hour.
4. 4
   Rewarm the anise-infused milk mixture.
5. 5
   Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer over the top.
6. 6
   In a separate medium bowl, whisk together the egg yolks.
7. 7
   Slowly pour the warm anise-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
8. 8
   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.
9. 9
   Pour the custard through the strainer and stir it into the cream.
10. 10
    Discard the anise seeds and stir until cool over an ice bath.
11. 11
    Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
12. 12
    To make Biscotti Ice Cream, warm 1/2 cup (80 g) mixed dark and light raisins with 1/4 cup (60 ml) Marsala, simmering until the wine is absorbed.
13. 13
    Let cool.
14. 14
    Coarsely chop 1/2 cup (65 g) toasted almonds (see page 13).
15. 15
    During the last few minutes of churning, add the soaked raisins and almonds to the ice cream.
16. 16
    Make Anise Ice Cream Puffs (pictured) by tucking scoops of Anise Ice Cream into airy Profiteroles (page 232), then surround them with Lean Chocolate Sauce (page 165).
17. 17
    Or finely chop Candied Citrus Peel (page 178) made with orange peel and stir it in during the last few minutes of churning to make Orange-Anise Ice Cream.