Denise says:
This is an usual ice cream that is perfect to serve as the dessert following an oriental meal. It combines the slightly liquorice flavoured star- shaped spice with regular ice cream ingredients. Star anise is the seed pod of an ever green tree grown in SW China and Japan. It is one of the ‘5’ spices in Chinese five-spice powder.
I like to serve it with chocolate brownies for a truly fusion experience.
Fusion cooking is a culinary method that integrates varied regional cooking styles in order to create innovative experiences. Today's bold experiment is tomorrow's classic dish! Fusion at its best allows ingredients from all over the globe to be marinated, cooked and served together in harmony on the same plate. The secret is the successful combination of the familiar with newer, less well-known ingredients which is exactly what ‘star anise ice-cream’ is about!
Preparation Time: 10 minutes
Cooking Time: 15 minutes plus 6 hours freezing
Serves: 12 people
Ingredients:
750ml milk750ml double cream
175g caster sugar
75g star anise (whole pieces) 1 tablespoons ground cinnamon
6 large eggs
2 yolks
Method
1) In a large saucepan, combine the milk, cream, cinnamon and star anise together. Bring to the boil, simmer for 5 minutes and then remove from the heat.2) Whisk the eggs, yolks and sugar together until thick. Add the cream mixture, whisk briefly and then return to the saucepan.
3) Cook gently until it thickens to become like custard.
4) Strain it through a fine sieve over another bowl and leave to cool completely.
5) Either transfer to an ice cream machine or place in an air tight container and freeze for a minimum of 6 hours or overnight.
6) Remove from the freezer about 20 minutes before serving for a soft consistency.
To serve the stylish way: Make scoops from the ice cream and sprinkle a little dried cinnamon on the top.
Next Cookery Class: Sunday 14th August Theme: BBQ Cooking 5 pm – 8.30pm Call Denise on 01923 836 456 www.jewishcookery.com