Star Anise Ice Cream Recipe

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 mouth.

Ingredients : Serves 6-8

500 ml

8

90 g

4 large

To decorate

1 teaspoon

Double cream

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 mousse-like.

• 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.

• To serve, dust with a little ground star anise.