This ice cream will leave you with a great exotic taste in your mouth after a spicy meal. Excellent as a palate cleanser or dessert and so delicious for the fall season. Making your own ice cream is a great alternative to avoid the sugar overload, corn syrup and unhealthy ingredients from some store-bought ice creams!
2 1/4 cups (500 ml) of double heavy cream
8 whole star anise
2 cinnamon sticks
6 cardamom pods
1/2 cup (100 g) of sugar
4 egg yolks
1 whole nutmeg
In a heavy sauce pan, heat the cream with the star anise, cardamom pods, cinnamon sticks and cloves until boiling. Mix continuously. Remove from the heat and set aside to infuse until cool – at least 30 minutes.
In another pan, dissolve the sugar with 2/3 cup of water, stirring continuously. Bring to a boil for 2 minutes so a light syrup is formed. Cool for 5 minutes.
Whisk the egg yolks in a bowl and pour the syrup a bit at a time and whisk constantly. Whisk all of the syrup with the yolks until the mixture become mousse-like. Pour the infused cream that was set aside through a sieve and continue to whisk. Discard all anise starts, cinnamon sticks, pods and cloves.
Pour the mixture in an ice cream maker and process until frozen depending on the machine and manufacturer. Put the ice cream in a container and freeze. Make the ice cream 1 day ahead if possible before serving.
For serving, grate a nutmeg and dust the ice cream balls with it. Decorate with a star anise on top.
ps: I don’t like anise but this ice cream has a real different enjoyable flavor!