Ingredients for Gand's Star Anise Ice Cream
- Half And Half
- 2 cups heavy cream
- Star Anise
- Ground Cinnamon
- 1 vanilla bean, split and scraped
- Cinnamon Stick
- 6 large egg yolks
- 1 cup granulated sugar
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How to Make Gand's Star Anise Ice Cream
- In a small saucepan, gently warm the heavy cream, milk, and sugar over medium heat. Stir until the sugar dissolves completely.
- Add the star anise pods and vanilla bean paste. Remove from heat and let steep for at least 30 minutes, allowing the flavors to infuse.
- Remove the star anise pods and vanilla bean; discard the pods.
- In a separate bowl, whisk the egg yolks until pale and slightly thickened.
- Slowly temper the warm cream mixture into the egg yolks, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170-180°F). Do not boil.
- Strain the custard through a fine-mesh sieve into a bowl. Let cool completely.
- Stir in the heavy cream (for ice cream) and salt.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions. This typically takes 20-30 minutes.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours, or preferably overnight, to allow it to harden fully.
- Serve immediately for the best texture. Garnish with a sprinkle of star anise powder (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
75g
Fat
98g
Carbs
8g
