Indulge in the unique, aromatic charm of Star Anise Ice Cream, where creamy richness meets a subtle, licorice-like flavor.
Made with wholesome cream and eggs, it’s naturally high in protein and healthy fats while remaining low in carbs.
This luxurious yet simple dessert is perfect for everyday indulgence, offering a quick, satisfying treat that elevates any meal or gathering.
Star Anise Ice Cream
Equipment
- 1 heavy saucepan
- 1 Mixing bowl
- 1 Whisk
- 1 candy thermometer
- 1 fine-mesh sieve
- 1 ice cream maker (according to manufacturer’s instructions)
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- ½ cup granulated sugar
- 1 ½ ounces whole star anise about 1/2 cup
- 8 large egg yolks
- 2 tablespoons Pernod or anise-flavored liqueur
Instructions
- Infuse the Cream Mixture: In a heavy-bottomed saucepan, combine 2 cups of whole milk, 2 cups of heavy cream, and 1/2 cup of granulated sugar. Add the whole star anise (approximately 1 1/2 ounces, about 1/2 cup) to the mixture. Place the saucepan over medium heat and slowly bring the mixture just to a gentle boil. Stir occasionally to ensure the sugar dissolves completely and the star anise begins releasing its aromatic, licorice-like flavor. Once it reaches a simmer, immediately remove the pan from the heat to prevent the milk from scorching. This step is essential for creating a rich, infused base that carries the signature taste of star anise.
- Prepare the Egg Yolks: While the cream mixture cools slightly, place 8 large egg yolks into a clean mixing bowl. Use a whisk to beat the yolks until they become smooth and slightly thickened, turning a pale yellow. This step ensures that your custard will have a silky, creamy texture without any lumps. The eggs provide natural richness and protein, contributing to a luxurious ice cream base.
- Temper the Egg Yolks: To prevent the eggs from curdling, carefully pour the hot cream mixture into the whisked egg yolks in a slow, steady stream. Whisk continuously while adding the liquid, allowing the egg yolks to gradually warm and incorporate with the cream. This process, called tempering, is critical for achieving a smooth, custard-based ice cream without scrambling the eggs.
- Cook the Custard: Return the tempered mixture to the same saucepan. Place it over moderately low heat and stir constantly with a wooden spoon or heatproof spatula. Use a candy thermometer to monitor the temperature closely. Continue cooking until the custard registers 170°F (77°C). At this stage, the custard is thick enough to coat the back of a spoon but not curdled. Stirring constantly ensures even cooking and prevents the mixture from sticking or forming lumps.
- Strain the Custard: Once the custard reaches the correct temperature, remove it from the heat. Pour it through a fine-mesh sieve into a clean bowl to remove the star anise pieces and any coagulated egg bits. Straining creates an ultra-smooth texture, which is essential for a luxurious ice cream experience. Allow the strained custard to cool completely to room temperature before proceeding to the next step.
- Add Flavor Enhancer: After the custard has cooled, stir in 2 tablespoons of Pernod or another anise-flavored liqueur. This optional step enhances the subtle licorice notes and adds depth to the flavor. Stir gently but thoroughly to ensure the liqueur is fully incorporated into the custard mixture.
- Freeze the Ice Cream: Pour the flavored custard into an ice cream maker and follow the manufacturer’s instructions for freezing. Typically, this involves churning the mixture for 20–30 minutes until it reaches a soft-serve consistency. The churning process incorporates air, giving the ice cream a light, creamy texture while preventing large ice crystals from forming.
- Firm the Ice Cream: Once churned, transfer the ice cream into an airtight container. Cover it and place it in the freezer for at least 2–4 hours to firm up completely. This step ensures the ice cream is scoopable and maintains its creamy texture when served.
- Serve and Enjoy: Before serving, remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly. Scoop into bowls or cones and enjoy the aromatic, creamy delight of star anise ice cream. Optionally, garnish with a few whole star anise pieces or a drizzle of honey for added visual appeal and flavor.
Notes
- For the smoothest custard, make sure to temper the eggs carefully; pouring too fast can scramble them.
- Use high-quality whole cream and milk for the richest, creamiest texture.
- Whole star anise can be slightly crushed to release more flavor, but avoid overdoing it to prevent bitterness.
- Pernod is optional but highly recommended to enhance the subtle licorice notes naturally present in star anise.
- Always strain the custard before freezing to ensure a silky, lump-free ice cream.
- Churning time may vary depending on your ice cream maker; follow the manufacturer’s instructions.
Chef’s Secrets: Unlock Maximum Flavor
To achieve a truly gourmet star anise ice cream, start with fresh, whole spices instead of pre-ground varieties.
Gently warming the milk and cream with the star anise allows the aromatic oils to infuse without overpowering the custard.
When cooking the custard, patience is key—low and steady heat ensures a creamy, silky texture.
Adding Pernod or a mild anise liqueur at the end lifts the flavor, giving it a subtle, sophisticated depth.
Finally, letting the custard chill completely before churning allows the flavors to meld and produces a smoother, more luxurious finished ice cream.
Serving Suggestions: Elegant Presentation Ideas
Star anise ice cream shines on its own, but pairing it with complementary flavors can elevate your dessert.
Try drizzling with honey or caramel sauce, or serve alongside poached pears, fresh berries, or dark chocolate shavings.
For a festive touch, sprinkle with toasted nuts or crushed pistachios. Scoop into delicate bowls for dinner parties or enjoy in a waffle cone for a casual treat.
It’s a versatile dessert that works beautifully for everyday indulgence or special occasions.
Storage Tips: Keep Ice Cream Perfect
To maintain creamy texture, store the ice cream in an airtight container in the freezer.
Place a piece of parchment paper directly on the surface before sealing to prevent ice crystals from forming.
Properly stored, the ice cream stays fresh for up to 2 weeks.
When serving, allow it to soften at room temperature for 5–10 minutes to make scooping easier without melting excessively.
Avoid repeated thawing and refreezing, as this can degrade the texture and flavor.
Frequently Asked Questions
1. Can I use powdered star anise instead of whole?
Powdered star anise is stronger and can become bitter if overused. Whole star anise is preferred because it releases flavor gradually during cooking, producing a smoother, more balanced taste.
2. What can I substitute for Pernod?
If you don’t have Pernod, you can use another mild anise-flavored liqueur, such as Pastis or Sambuca, or omit entirely. The ice cream will still have a lovely, subtle licorice note from the star anise.
3. Can I make this ice cream without an ice cream maker?
Yes! After chilling the custard completely, pour it into a shallow container and freeze. Stir vigorously every 30–40 minutes until it reaches a creamy consistency. This manual method takes longer but still produces delicious results.
4. How do I prevent ice crystals from forming?
Chilling the custard thoroughly before freezing, using an airtight container, and placing parchment paper on top of the ice cream helps reduce ice crystal formation. Proper churning also incorporates air, giving it a smooth texture.
5. Can I prepare the custard ahead of time?
Absolutely! The custard can be made a day in advance and stored in the refrigerator. Churn just before serving for best texture. Preparing ahead allows the flavors to deepen, giving a richer taste.
