Gale's Luxurious Star Anise Ice Cream
Indulge in the heavenly flavors of Gale Gand's Luxurious Star Anise Ice Cream, a delightful frozen treat that harmoniously blends the intriguing licorice notes of star anise with the warmth of cinnamon and the rich creaminess of custard. Perfectly crafted for pairing with decadent desserts such as molten chocolate cake, this ice cream will surely provoke a delightful conversation with its unique taste. Whether you're an anise aficionado or discovering it for the first time, this recipe promises a culinary experience that will leave your palate yearning for more. Note that while star anise evokes strong feelings, its enchantment is bound to win over even the staunchest of skeptics!
N/A
Servings
162.5
Calories
8
Ingredients
Ingredients
Half-and-half
2 cups (none)
Heavy cream
2 cups (none)
Star anise pieces
1 tablespoon (none)
Ground cinnamon
3/4 teaspoon (none)
Vanilla bean
1/2 (split lengthwise)
Cinnamon stick
1 (whole)
Egg yolks
9 (none)
Sugar
3/4 cup (none)
Instructions
1
In a 2-quart saucepan over medium heat, combine the half-and-half, heavy cream, star anise pieces, ground cinnamon, split vanilla bean, and the cinnamon stick. Whisk gently but occasionally to prevent sticking. Ensure the mixture does not boil; once it reaches a lively simmer, remove from heat and allow it to steep for 10 minutes to extract the flavors.
2
In a separate bowl, vigorously whisk together the egg yolks and sugar until well combined. Gradually pour half of the warm cream mixture into the egg mixture in a thin, steady stream, continuously whisking to temper the eggs. Once integrated, pour this egg-cream mixture back into the saucepan with the remaining cream mixture.
3
Return the saucepan to medium heat, stirring constantly with a wooden spoon. Monitor the temperature with a candy thermometer; the mixture will begin to release steam at 160°F and should achieve a creamy, custard-like consistency at 180°F. To test without a thermometer, dip a wooden spoon into the mixture and run your finger along the back—if the line stays clear, it’s ready; if it blurs, it needs more cooking.
4
Once thickened, promptly remove the saucepan from heat. Prepare an ice bath by filling a large bowl with ice cubes and cold water, then nest a smaller bowl inside it. Strain the cream mixture through a fine sieve into the smaller bowl to remove solid bits, including the vanilla bean and cinnamon stick.
5
Chill the mixture in the refrigerator for at least 3 hours. After chilling, freeze it in an ice cream maker according to the manufacturer’s directions. If you don’t have an ice cream maker, transfer the mixture to a storage container and stir gently every 30 minutes for 2-3 hours until it reaches the desired consistency. Note that high-fat ice cream won’t become rock hard in the freezer, providing a luxuriously creamy texture.
Nutrition Information
12g
Fat
10.625g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of Gale's Luxurious Star Anise Ice Cream?
The ice cream features a unique blend of licorice notes from star anise, warmth from cinnamon, and a rich, creamy custard base.
Who created this star anise ice cream recipe?
This recipe was created by Gale Gand.
What desserts pair well with this ice cream?
It is perfectly crafted for pairing with decadent desserts like molten chocolate cake.
How much half-and-half is needed for this recipe?
The recipe requires 2 cups of half-and-half.
What type of cream is used in the recipe?
The recipe calls for 2 cups of heavy cream.
How many egg yolks are required?
You will need 9 egg yolks for this custard-based ice cream.
How much sugar is used in the ice cream base?
The recipe uses 3/4 cup of sugar.
What spices are used to flavor the cream?
The cream is flavored with star anise pieces, ground cinnamon, a vanilla bean, and a cinnamon stick.
How long should the cream mixture steep?
The mixture should steep for 10 minutes after reaching a simmer to extract the flavors.
What is the target temperature for the custard?
The mixture should achieve a creamy consistency at 180°F.
How can I test if the custard is ready without a thermometer?
Dip a wooden spoon into the mixture and run your finger along the back; if the line stays clear, it is ready.
What is the purpose of tempering the eggs?
Tempering prevents the eggs from scrambling by gradually introducing the warm cream mixture into the yolks.
Should the cream mixture be boiled?
No, you should ensure the mixture does not boil; it should only reach a lively simmer.
What size saucepan is recommended?
A 2-quart saucepan is recommended for this recipe.
How long should the mixture chill in the refrigerator?
The mixture needs to chill for at least 3 hours before freezing.
Can I make this ice cream without an ice cream maker?
Yes, you can transfer the mixture to a container and stir gently every 30 minutes for 2-3 hours until it reaches the desired consistency.
Why is an ice bath used in the recipe?
An ice bath is used to promptly cool the custard after it has thickened to stop the cooking process.
Do I need to strain the ice cream mixture?
Yes, you should strain the mixture through a fine sieve to remove solid bits like star anise, the vanilla bean, and the cinnamon stick.
Will this ice cream become rock hard in the freezer?
No, because it is a high-fat ice cream, it remains luxuriously creamy rather than becoming rock hard.
How many calories are in a serving of this ice cream?
There are 162.5 calories per serving.
What is the fat content per serving?
Each serving contains 12g of fat.
How many carbohydrates are in this recipe?
There are 10.625g of carbohydrates per serving.
What is the protein content of the ice cream?
Each serving contains 3.75g of protein.
How much star anise is required?
The recipe calls for 1 tablespoon of star anise pieces.
How do I prepare the vanilla bean?
The vanilla bean should be split lengthwise before being added to the cream.
Is a cinnamon stick used in addition to ground cinnamon?
Yes, the recipe uses both 3/4 teaspoon of ground cinnamon and 1 whole cinnamon stick.
What is the texture of this ice cream?
The texture is described as rich, creamy, and luxurious.
How many total ingredients are in this recipe?
There are 8 ingredients in total.
What should I do if the line on the back of the spoon blurs?
If the line blurs, the custard needs more cooking time to thicken properly.
Is this recipe suitable for those skeptical of star anise?
Yes, the recipe suggests its enchantment is bound to win over even the staunchest skeptics.