Name: Spice Cream (star anise & vanilla bean)
Yield: 1 1/2 quarts
Cuisine: American+
Ingredients: 1 vanilla bean pod (split, seeds scraped); 1 star anise (whole); 2 cups milk; 6 large egg yolks; 3/4 cup sugar (plus 2 tbsp); 2 cups heavy cream (very cold)

Spice Cream (star anise & vanilla bean)

CourseDessert, Dessert - Spicy
CuisineAmerican+, Summertime Fun

Servings

1 1/2 quarts

Servings

1 1/2 quarts

Spice Cream (star anise & vanilla bean)

CourseDessert, Dessert - Spicy
CuisineAmerican+, Summertime Fun

Servings

1 1/2 quarts

Servings

1 1/2 quarts

Ingredients

1 vanilla bean pod split, seeds scraped
1 star anise whole
2 cups milk
6 large egg yolks
3/4 cup sugar plus 2 tbsp
2 cups heavy cream very cold

Servings: quarts

Instructions

Place the vanilla bean, scraped seeds, cinnamon sticks, and star anise (if using) in a saucepan with milk over medium-high heat. Bring the mixture to a simmer, cover, and remove from heat. Allow to steep for 30 minutes; then strain, discarding solids.
Combine egg yolks and sugar in a bowl, and whisk until pale yellow and thick, about 3 minutes.
Fill a large bowl with ice and water; set aside. Return milk to stove, and bring just to a simmer. Slowly pour milk mixture into yolk mixture, whisking constantly.
Return it to the saucepan, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
Remove the pan from the heat, and immediately stir in cold cream. Pass through a fine-mesh strainer into a bowl set in the ice bath. Stir occasionally until cool.
Cover bowl, and place in the refrigerator until well chilled, preferably overnight.
Pour the custard into an ice-cream maker, and churn according to the manufacturer's instructions, until ice cream is set but not hard.
Transfer the soft ice cream to an airtight container, and freeze at least 4 hours or up to 1 week.

Recipe Notes

Featured Spices:

vanilla bean, whole

star anise, whole

Related Recipes - "Spice Cream" Celebration

Recipe: Five-Spice Cream

Recipe: Spice Cream (allspice, cloves, cinnamon)

Recipe: Spice Cream (star anise & vanilla bean)

Recipe: Sweet Spicy Peachy Ice Cream Sauce

Recipe source: Martha Stewart - Spice Ice Cream

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Spice Cream (allspice, cloves, cinnamon, vanilla bean)

CourseDessert, Dessert - Spicy
CuisineAmerican+, Summertime Fun

Servings	Prep Time
4 cups	15 min

Cook Time	Passive Time
20 miin	3 1/2 hrs

Servings	Prep Time
4 cups	15 min

Cook Time	Passive Time
20 miin	3 1/2 hrs

Spice Cream (allspice, cloves, cinnamon, vanilla bean)

CourseDessert, Dessert - Spicy
CuisineAmerican+, Summertime Fun

Servings	Prep Time
4 cups	15 min

Cook Time	Passive Time
20 miin	3 1/2 hrs

Servings	Prep Time
4 cups	15 min

Cook Time	Passive Time
20 miin	3 1/2 hrs

Ingredients

1/2 vanilla bean pod
1 1/2 cups milk
1 1/2 cups heavy cream
15 whole allspice berries
6 whole cloves
4 whole cinnamon sticks
1 small nutmeg whole
1 cup maple syrup grade B
7 large egg yolks
pinch sea salt
2 tbsp bourbon or dark rum
1 tsp maple extract
2 cups walnut brittle recipe link below

Servings: cups

Instructions

Split the half vanilla bean lengthwise and scrape out the seeds. Put the seeds, pod halves, milk, cream, spices and brown sugar in a heavy-bottomed, medium saucepan. Scald the mixture over low heat. Remove from heat, and let the mixture steep for 1 hour. While the mixture is steeping, reduce the maple syrup by 1/3 over medium-low heat.
Combine the egg yolks and salt in a large bowl and whisk just to blend. Bring cream mixture back to a simmer. Dissolve the reduced syrup into the hot milk mixture.
While gently whisking the yolks, drizzle in the hot cream/syrup mixture so the yolks are gradually warmed. Return the mixture to the saucepan and cook over medium heat stirring constantly with a wooden spoon. Be sure to continuously scrape the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil.
Strain the custard through a fine sieve. Press out all the liquid in the vanilla bean and discard bean. Stir in the bourbon and maple extract. Place the bowl with the custard into a large bowl of ice. Let it cool, stirring occasionally.
Transfer mixture to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
Once frozen, mix in walnut brittle and serve.