There is a store a few blocks from our apartment here in the East Village I just can't stay away from.
Inside are shelves of spices, powders and herbs.
Row after row...
Even the walls are covered with amazing flavors just waiting to be discovered.
They also carry a wide variety of nuts and dried fruits in addition to Indian groceries. I get my almond flour there for macarons and last Thanksgiving when I needed star anise powder for my Gingerbread Persimmon Curd Trifle with Star Anise Whipped Cream, it was just a dash around the corner to get some.
That sounds like a five minute errand but when inside, it's easy to get distracted with browsing. I always leave with way more items than originally intended. The variety of powdered ingredients especially intrigues me as I am always looking for a new flavor to add to macaron shells.
Anyway, back to the ice cream. In trying to think up some creatine ways to use up some of that star anise powder, I thought I would try it out as an ice cream flavor. I only used a small amount because I wanted the flavor to be more delicate and not hit one over the head. The addition of vanilla extract for flavor balance and chocolate chips made this ice cream just perfect. I love it and will be adding this to my favorite homemade ice cream rotation.
Star Anise Chocolate Chip Ice Cream
- 2 cups heavy cream
- 2 cups whole milk
- 1+1/2 teaspoons star anise powder
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 3 egg yolks
- 3/4 cup chopped bittersweet chocolate
- In a medium saucepan bring milk, cream, star anise powder and vanilla extract almost to a boil. Set aside and let steep for half hour.
- Whisk egg yolks with white granulated sugar.
- Reheat the milk/cream/flavoring and slowly pour some into the egg/sugar mixture whisking quickly to temper the eggs.
- Scrape the tempered mixture back into the pan with the rest of the milk/cream/flavoring and reheat stirring occasionally until the mixture thickens a bit, coating the back of a wooden spoon.
- Remove from heat and strain into a ceramic or metal bowl.
- Cover with plastic wrap, making sure the wrap touches the top of the mixture.
- Refrigerate for at lease 3 hours or overnight.
- Transfer mixture to an ice cream maker and follow manufacturers directions.
- When ice cream reaches a soft serve consistency, stir in the chocolate chips.
- Transfer the ice cream to a container and place in freezer until it hardens.