A delicious, smooth homemade ice cream flavored with anise and honey. Rich and creamy, it's a refreshing alternative to plain vanilla!
Toast anise seeds in a medium saucepan over low-to-medium heat for about 3 minutes, until they smell fragrant. Be careful to not let them burn.
Add the milk, sugar, honey, salt, and 1 cup of the cream. Heat until warm (I let mine start to steam), then remove from heat. Cover, and let steep for 1 hour.
Pour the other 1 cup cream into a 4-cup measuring cup or bowl. Place a strainer on top.
Whisk egg yolks in a heat-proof bowl that's large enough to hold about 2 cups.
Return the anise mixture to heat and warm gently. Slowly drizzle a small amount of the warm milk into the egg yolks while you whisk constantly; this is tempering them by warming them gradually.
Repeat this by whisking the warm milk in the saucepan while you pour the egg yolk mixture back into it. Heat the custard over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Strain the custard through the mesh strainer into the cream and stir to combine. Cool the mixture in an ice bath (optional), then refrigerate for at least 4 hours, until cold.
Churn ice cream in your ice cream maker according to the machine's instructions. Store in an airtight container in the freezer.
You may use any dairy milk, although non-fat milk is not recommended.
Agave or corn syrup may be substituted for the honey, although the flavor will change. Be sure to use a liquid sweetener, rather than additional sugar, as this keeps the ice cream from being too hard.
If you scorch the anise seeds, start over.
Straining the custard removes the anise seeds from the mixture, as well as any overcooked egg. Think of it as insurance that you have a delicious ice cream. Do not skip.
Recipe adapted from David Lebovitz's The Perfect Scoop
Originally written May 2013.