Star Anise Ice Cream
Make creamy star anise ice cream with vanilla. Tips for infusing, tempering custard, churning, and storing for best texture.
Chef Jennifer "JR" Statz served this ice cream with Japanese Green Tea Cakes and Ginger Dessert Sauce for our "Stir It Up in Chicago" event at Kendall College in August 2005. The creator of the blog Dishing Up Delights created the ice cream recipe.
Submitted by: Jennifer from Chicago, IL
Yield: 6-8 servings
- Infuse whole star anise and a vanilla bean into warm milk for 20 to 30 minutes to build aroma.
- Temper egg yolks with warm milk, cook gently until the custard coats the spoon, then cool before folding in whipped cream.
- Churn in an ice cream machine for smooth texture; freeze and store properly to keep scoopability.
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Featured in this Recipe
Preparation Instructions:
Infuse flavor into the milk, by adding the vanilla bean and star anise. Heat to boiling, cover and remove from heat. Let sit for 20-30 minutes. Scrape the vanilla pod and add the seeds to the milk. Strain the milk through a fine sieve to remove the star anise.
Beat the egg yolks with the sugar, until thick and pale. Temper the yolks with the warm milk, being careful not to cook the eggs.
Heat the mixture on medium-low heat, stirring constantly. Do not Boil. Bring to nappe consistency, so it coats the back of a wooden spoon. Remove from heat, strain again, and stir until cool.
Whip the heavy cream to light peaks. Fold whipped cream into the cooled custard and freeze in an ice cream machine.
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Frequently Asked Questions
What does star anise taste like in ice cream?
Star anise gives a warm, sweet licorice note with a mild herbal complexity. In a creamy base it reads as subtle and aromatic, and pairs especially well with ginger and green tea flavors.
How long should I infuse the star anise and vanilla?
Heat the milk with the vanilla bean and star anise, then remove from heat and let it steep for 20 to 30 minutes. Taste after 20 minutes and extend if you want a stronger note.
How many star anise pieces should I use and can I use ground star anise?
Use the recipe amount of 2 to 3 tablespoons of whole star anise pieces or 2 to 3 whole pods. If using ground star anise, start with 1/4 teaspoon and add more to taste because ground spice is much more concentrated.
How do I temper the egg yolks so they do not scramble?
Whisk yolks with sugar until pale. Slowly pour a small stream of the warm milk into the yolks while whisking constantly to raise their temperature. Return the mix to low heat and stir until it thickens enough to coat the back of a spoon. Do not boil. For reference, the custard usually thickens around 170 to 175°F (77 to 79°C).
Can I make this ice cream without an ice cream machine?
Yes. Pour the finished custard into a shallow, freezer-safe container and freeze. Every 20 to 30 minutes stir vigorously or whisk to break ice crystals until smooth and fully frozen. A high-speed blender or food processor can help smooth it after partial freezing.
Can I change the milk and cream amounts or make a lower-fat version?
You can reduce fat but expect a slightly icier texture. Use whole milk or light cream for the base and still whip some heavy cream for folding. If you lower the fat a lot, consider adding a stabilizer such as a tablespoon of corn syrup, or an extra egg yolk to improve creaminess.
How long can I store the ice cream and how should I thaw it?
Store in an airtight container in the freezer for best quality 1 to 2 weeks. It will keep longer but may pick up freezer flavors. Let it sit at room temperature for 5 to 10 minutes before scooping for easier serving.
Is there a way to make this recipe dairy-free or eggless?
Yes. For a dairy-free version use full-fat coconut milk or a rich nut milk and replace the yolk-thickening with cornstarch or arrowroot slurry (mix with some cold milk and cook until thick). For eggless but dairy versions, thicken with cornstarch or use store-bought custard mixes and then fold in whipped cream.
What does star anise taste like in ice cream?
Star anise gives a warm, sweet licorice note with a mild herbal complexity. In a creamy base it reads as subtle and aromatic, and pairs especially well with ginger and green tea flavors.
How long should I infuse the star anise and vanilla?
Heat the milk with the vanilla bean and star anise, then remove from heat and let it steep for 20 to 30 minutes. Taste after 20 minutes and extend if you want a stronger note.
How many star anise pieces should I use and can I use ground star anise?
Use the recipe amount of 2 to 3 tablespoons of whole star anise pieces or 2 to 3 whole pods. If using ground star anise, start with 1/4 teaspoon and add more to taste because ground spice is much more concentrated.
How do I temper the egg yolks so they do not scramble?
Whisk yolks with sugar until pale. Slowly pour a small stream of the warm milk into the yolks while whisking constantly to raise their temperature. Return the mix to low heat and stir until it thickens enough to coat the back of a spoon. Do not boil. For reference, the custard usually thickens around 170 to 175°F (77 to 79°C).
Can I make this ice cream without an ice cream machine?
Yes. Pour the finished custard into a shallow, freezer-safe container and freeze. Every 20 to 30 minutes stir vigorously or whisk to break ice crystals until smooth and fully frozen. A high-speed blender or food processor can help smooth it after partial freezing.
Can I change the milk and cream amounts or make a lower-fat version?
You can reduce fat but expect a slightly icier texture. Use whole milk or light cream for the base and still whip some heavy cream for folding. If you lower the fat a lot, consider adding a stabilizer such as a tablespoon of corn syrup, or an extra egg yolk to improve creaminess.
How long can I store the ice cream and how should I thaw it?
Store in an airtight container in the freezer for best quality 1 to 2 weeks. It will keep longer but may pick up freezer flavors. Let it sit at room temperature for 5 to 10 minutes before scooping for easier serving.
Is there a way to make this recipe dairy-free or eggless?
Yes. For a dairy-free version use full-fat coconut milk or a rich nut milk and replace the yolk-thickening with cornstarch or arrowroot slurry (mix with some cold milk and cook until thick). For eggless but dairy versions, thicken with cornstarch or use store-bought custard mixes and then fold in whipped cream.
I was looking for some unusual ice cream flavors and came across this one. I love anise so decided to give this one a try. OMG, this is so yummy, smooth, and fresh! This is being added to my personal cookbook to make again. Thanks for a great recipe.
This ice cream is unbelievably creamy, and the star anise and vanilla flavors are out of this world. Best ice cream ever. Thank you, Spice House, for this unusual and delectable recipe.