Ice Cream II

I urge every lover of frozen dessert to purchase an ice cream maker.  My chubbier friends recoil at the suggestion, arguing "oh, that would be sooo dangerous".  Truth be told, I counter, you won't use it as much as you think you will, and what you do end up making will be as low or as high fat as you wish. AND, imagine the possibilities: a sorbet of concord grape, an ice cream of espresso and cardamom, a gelato of pistachio and saffron. Own a gooey pound of dates? A jar of chestnut honey? A bowlful of nectarines? A bag of pine nuts? A branch of almond blossoms (lucky you!)? A bouquet of lavender- you know where I'm going with this. Potential is everywhere-create your heart's desire.

Recently, I was lucky enough to purchase a $28 bottle of Pernod for ten bucks. First, I thought of mussels, and reminisced of plucking them from a jetty at the end of the street, carting my bounty to our front yard to set up shop, and clanging my brother's cowbell as I cried "NICE, FRESH MUSSELS FOR SALE!", fish-monger style (an eight year old amassing a fortune vending dead, barnacle-covered mollusks from a plastic bucket? One can hope).

Next I thought of ice cream. Take note, friends: the machine made it possible.

Anise ice cream, with its tart, licorice flavor, is a choice companion to fruit desserts. Its sharp presence is welcome not only with citrus, stone fruits, and berries, but rhubarb, figs, apples and pears. Kiwi and pineapple? Como no! Three smooth scoops topped with juicy fig quarters and raspberries, punctuated by a chiffonade of candied mint?  You tell me.

I've made this ice cream with crushed anise seed and it's delicious, but I prefer to use Pernod;  the texture is softer and the bracing property of alcohol married to licorice creates a snowfall at the entrance to the throat. Taste it, and you've conquered a glacier.

.

Anise Ice Cream

8 yolks

1 c sugar

2 c heavy cream

2 c milk

pinch of salt

1- 2 tsp Pernod, to taste (at first you will barely taste it, but its flavor will grow much stronger as it sits. Add a minimal amount at first, adjusting to taste after it has chilled)

.

Combine milk with salt and half of sugar and scald over medium heat. Meanwhile, combine yolks with the rest of the sugar and whisk until pale in color. While whisking, stream in 1/4 of hot milk, then add to saucepan, whisking. Cook over low heat, stirring constantly with a wooden spoon or heat-proof rubber spatula. When the mixture is thick enough to coat the back of a wooden spoon (170 degrees F), strain through a fine-mesh strainer into a bowl containing the heavy cream (if the cream is cold, you will not need an ice bath).  Whisk in the Pernod and chill completely, preferably overnight.

Freeze according to ice cream manufacturer's instructions.

 

Comments

[Patty]

It does sound yummy and even the ice cream maker seems appealing!

[Ivonne]

Ok. Ok, already! I'll buy the damn ice cream maker!!!

Actually I do need an ice cream maker. The Phillips one that I had (my uncle bought it for me when I was a wee little Cream Puff) finally gave out on us.

So I'm guessing you recommend the Cuisinart model?

As for the anise ice cream, how unique and delightful! I have always been in love with anise and all its related friends.

So here I go ... clipping another Egg Hunt recipe!

[Mitzy]

i would make milk-chocolate toffee. yum.

[Regina]

If you love ice cream (don't we all!)you should make a summer trip up to Wisconsin. Wisconsin is known as the "dairy state" and has some of the tastiest ice cream around! I know this because last summer we went to visit Carl's sister Pearl, outside of Eau Claire. One night after chores, we went to the Tasty Freeze where I had the most scrumptious bannana split ever. The ice cream just tastes better in WI. While enjoying my split with Pearl, she had a cone, Carl walks up to us with a styrofoam hat that looks like a block of swiss cheese on his head. It was the funniest thing! Everybody at the Tasty Freeze must have looked at us while we were howling. He wore it for the whole rest of the trip, and kept it on his head the whole ride back to Reelsville. Enjoy your summer and have a split, Wisconsin style if you have the time. Bye!

[Alanna]

I've been whittling away at a big bottle of Pernod -- NEXT! It might go fast, with this ice cream!

[barknot]

That anise ice cream sounds like a dream. Of course I would put some of those candied rose petals on it just for contrast and to make the whole thing frou-frou ++.

Here's my recipe for
Star Anise Ice Cream:

Star Anise Ice Cream

1 can sweetened condensed milk (14oz)
equal amount half-and-half or whipping cream
5-6 star anise
pinch sea salt

1. In a medium sized cookpot combine the condensed milk and the
cream stirring until it's all well-mixed.

2. Dust off the star anise so you don't get dark barky crumbs into the
cream and gently add the star anise to the cream. Stir gently.

3. Set cream/milk/anise combination over low to medium heat and
bring the liquid to barely scalding heat then lower heat to low. Let it sit
on low heat for about 12 to 15 minutes,gently stirring every once in a
while.

4. Add salt and stir. Turn off heat
.
5. When cream is nearly at room temperature, pour through a fine sieve
to remove all bits of star anise.

6. Put in an ice cream machine and follow manufacturer's directions or
pour into shallow ice trays or shalllow plastic containers and put in
freezer. If using trays, stir the cream about once an hour as it freezes
so it doesn't become one big slab of cream.

7. Serve for dessert. It's great with fresh sliced figs or cherries or with
some fine dark chocolate grated over it. It's also great with the chocolate cookie part of an Oreo.

NOTE: Using 5 to 6 star anise will result in a markedly strong anise
flavor. You may want to start with just 2 or 3 star anise.

The condensed milk is sweet enough so you will not need any more sugar unless you're Cuban. I am.

[alan in China]

Why reinvent the wheel?
Get some Baskin Robbins vanilla ice-cream and pour Pernod over it! OR any liqueur for that matter. Made in a matter of seconds, and only those dinner purists will spot the difference.
All tat is needed to finsh off your culinary prowess is a good cup of coffee: cappuccino Italian style

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