Spices play an important role in the ice
creams from the south of Vietnam, with their lively tastes of cinnamon,
clove, star anise and pandanus leaf. This syrup based ice cream has a
clean, warming taste of star anise that will punctuate the end of a spicy
Vietnamese meal perfectly, leaving you with a really exotic taste in your
Whole star anise
Caster (superfine) sugar
Egg yolks (US extra large)
Ground star anise, to decorate
In a heavy pan, heat the cream with the
star anise to just below boiling point, then remove form the heat and
leave to infuse until cool.
In another pan, dissolve the sugar in 150
ml water, stirring constantly.
Bring the liquid to the boil for a few
minutes to form a light syrup, then leave to cool for 1 minute.
Whisk the egg yolks in a bowl. Trickle in
the hot syrup, whisking constantly, until the mixture becomes
Pour in the infused cream through a sieve,
and continue to whisk.
Pour the mixture into an ice cream maker
and churn until frozen. Alternatively, pour the mixture into a freezer
proof container and freeze for 4 hours, beating twice with a fork or
whisking with an electric mixer to break up the ice crystals.