I don't even like anise, but for some improbable reason this is one of my favourite ice creams, especially when nestled alongside a slice of dense chocolate cake or used to fill profiteroles doused in warm chocolate sauce.
Makes about 1 quart (1 litre)
2 teaspoons anise seeds
2 cups (500ml) heavy cream
1 cup (250ml) whole milk
⅔ cup (130g) sugar
1½ tablespoons good-flavoured honey
Pinch of salt
5 large egg yolks
Toast the anise seeds in a medium saucepan over moderate heat for about 3 minutes, until they smell fragrant. Pour in 1 cup (250 ml) of the cream, then add the milk, sugar, honey, and salt. Heat until warm, then cover, remove from the heat, and let steep at room temperature for 1 hour.
Rewarm the anise-infused milk mixture. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer over the top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm anise-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Discard the anise seeds and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Variation
To make Biscotti ice cream, warm ½ cup (80g) mixed dark and light raisins with ¼ cup (60ml) Marsala, simmering until the wine is absorbed. Let cool. Coarsely chop ½ cup (65g) toasted almonds. During the last few minutes of churning, add the soaked raisins and almonds to the ice cream.
• This is an edited extract from The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments by David Lebovitz (Jacqui Small, £18.99). To order a copy for £15.19 visit the Guardian bookshop
