It's almost that time of year again. It going to get warmer (hotter in my case) soon and ice cream starts to taste real fine. We made this in a class the other day and it was just heavenly. The recipe comes from our chef de cuisine, Paul Schunder.
1 1/2 cups Cream
1 1/2 cups Milk
5 Star Anise
3 Cinnamon Sticks
10 Allspice
8 Egg Yolks
3/4 cup Brown Sugar
1/4 cup chopped Candied Ginger
Crush the spices in a mortar and pestle and add to the milk and cream. Bring to a boil and set aside to infuse for an hour. Strain the milk mixture and reheat. Whisk together the egg yolks and sugar until well blended. Whisk in a little of the milk to temper the eggs and pour the eggs into the milk, whisking vigorously. Return the mixture to the heat and whisk while cooking until napé. Cool over an ice bath or over night in the fridge. Freeze in an ice cream maker adding the chopped candied ginger at the end of the freezing cycle.
rwj
