| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Asian |
August 1993 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Milk |
| 2 |
c |
Heavy cream |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Whole star anise; (available at |
|
|
; specialty foods |
|
|
; shops and Asian |
|
|
; markets) (about 1 |
|
|
; 1/2 ounces) |
| 8 |
lg |
Egg yolks |
| 2 |
tb |
Pernod |
INSTRUCTIONS
In a heavy saucepan combine the milk, the cream, the sugar, and the star
anise, bring the mixture just to a boil, and remove the pan from the heat.
In a bowl whisk together the egg yolks, add the cream mixture in a stream,
whisking, and pour the mixture back into the pan. Cook the custard over
moderately low heat, stirring, until it registers 170F. on a candy
thermometer, strain it through a fine sieve set over another bowl, and let
it cool completely. Stir in the Pernod and freeze the custard in an
ice-cream freezer according to the manufacturer's instructions.
Makes about 1 1/2 quarts.
Gourmet August 1993
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