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1
Toast the anise seeds in a medium saucepan over moderate heat for about 3 minutes, until they smell fragrant.
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2
Pour in 1 cup (250 ml) of the cream, then add the milk, sugar, honey, and salt.
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3
Heat until warm, then cover, remove from the heat, and let steep at room temperature for 1 hour.
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4
Rewarm the anise-infused milk mixture.
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5
Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer over the top.
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6
In a separate medium bowl, whisk together the egg yolks.
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7
Slowly pour the warm anise-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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8
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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9
Pour the custard through the strainer and stir it into the cream.
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10
Discard the anise seeds and stir until cool over an ice bath.
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11
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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12
To make Biscotti Ice Cream, warm 1/2 cup (80 g) mixed dark and light raisins with 1/4 cup (60 ml) Marsala, simmering until the wine is absorbed.
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13
Let cool.
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14
Coarsely chop 1/2 cup (65 g) toasted almonds (see page 13).
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15
During the last few minutes of churning, add the soaked raisins and almonds to the ice cream.
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16
Make Anise Ice Cream Puffs (pictured) by tucking scoops of Anise Ice Cream into airy Profiteroles (page 232), then surround them with Lean Chocolate Sauce (page 165).
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17
Or finely chop Candied Citrus Peel (page 178) made with orange peel and stir it in during the last few minutes of churning to make Orange-Anise Ice Cream.
