Title: Star Anise Ice Cream
Categories: August 1993
Yield: 1 servings

2 c Milk
2 c Heavy cream
1/2 c Sugar
1/2 c Whole star anise; (available
-at
; specialty foods
; shops and Asian
; markets) (about 1
; 1/2 ounces)
8 lg Egg yolks
2 tb Pernod

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 170F. 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.

Makes about 1 1/2 quarts.

Gourmet August 1993

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