Gands Star Anise Ice Cream Recipes

Steps:

• In a heavy saucepan, bring the milk, heavy cream, star anise, and vanilla bean to a simmer for a few minutes. Turn off, and allow to steep for 10 minutes.
• Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
• Temper hot liquid into egg mixture. Return all back into saucepan. Over low heat stirring all the while until mixture starts to thicken, strain through chinois. Chill immediately over ice bath.
• Churn in a standard ice cream machine.

Steps:

• In a heavy saucepan combine the milk, the cream, the sugar, and the star anise, bring the mixture just to a boil, and remove the pan from the heat.
• In a bowl whisk together the egg yolks, add the cream mixture in a stream, whisking, and pour the mixture back into the pan.
• Cook the custard over moderately low heat, stirring, until it registers 170ºF on a candy thermometer, strain it through a fine sieve set over another bowl, and let it cool completely.
• Stir in the Pernod and freeze the custard in an ice-cream freezer according to the manufacturer's instructions.

Steps:

• In a heavy saucepan combine the milk, the cream, the sugar, and the star anise, bring the mixture just to a boil, and remove the pan from the heat. In a bowl whisk together the egg yolks, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and let it cool completely. Stir in the Pernod and freeze the custard in an ice-cream freezer according to the manufacturer's instructions.

Steps:

• For the ice cream: In a medium saucepan set over medium-low heat, combine the cream, 1/2 cup of the granulated sugar, the star anise and vanilla seeds. Bring to a simmer, stirring occasionally, and remove from the heat.
• In a small bowl, combine the eggs, salt and the remaining 1/2 cup granulated sugar, and beat until smooth.
• Strain the cream mixture through a fine mesh sieve, and then whisk a third of the cream mixture into the eggs. Immediately whisk the eggs back into the cream mixture. Chill the ice cream base over an ice bath and freeze for 30 minutes.
• Using an ice cream maker, churn the ice cream base according to the manufacturer's instructions. Freeze in an airtight container for 1 hour.
• For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Sift the flour, baking soda and salt into a medium bowl and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar. Cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the mixer, and mix until the batter is smooth. Turn off the mixer and fold in the 3/4 cup coarsely chopped almonds, cranberries, 12 ounces chocolate chunks and orange zest using the spatula.
• Scoop about 1/4 cup of the cookie dough onto the prepared cookie sheets, leaving some room between each cookie, for about 12 cookies total. Press down the tops slightly, and bake until the cookies are light brown, 12 minutes for chewy cookies or about 15 minutes for crispy cookies.
• Cool the cookies on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
• In a shallow dish, combine the 3/4 cup finely chopped almonds with the 3/4 cup finely chopped chocolate. Using an ice cream scoop, scoop some ice cream onto a cookie, and top with another cookie to form a sandwich. Roll in the almond-chocolate mixture and freeze for 10 minutes before serving.

Steps:

• In a 2-quart saucepan over medium heat, put half and half, cream, star anise, ground cinnamon, vanilla and cinnamon stick. Heat, whisking occasionally to avoid burning or sticking to the bottom of the pan. DO NOT LET BOIL. When the mixture reaches a fast simmer, turn off the heat and let the flavors infuse for 10 minutes.
• Whisk together the egg yolks and sugar in a bowl. Still whisking, slowly pour half of the cream mixture in a thin stream to the egg mixture. Then add the egg-cream mixture to the saucepan containing the other half of the cream mixture.
• Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When it reaches 180 degrees, it will be thickened and creamy, like eggnog. If you don't have a candy thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
• When the mixture is ready, quickly remove it from the heat.
• Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve into the smaller bowl, removing the vanilla bean pieces and cinnamon stick.
• Chill 3 hours. Then freeze in an ice cream freezer according to the manufacturer's directions. (Don't have an ice cream freezer? After 3 hours, gently stir ice cream and transfer to desired freezer storage containers. Freeze 2-3 hours, or until desired hardness. High fat ice cream will not get rock hard.).

Steps:

• Measure coffee and anise seeds into a filter-lined coffeemaker basket.
• Pour water into water compartment.
• Place pot on heating element; let water drip through basket into pot.
• Meanwhile, carefully cut ice cream from package and cut into 8 long pieces.
• Place ice cream into cups.
• Pour about 1/4 cup of coffee around ice cream.
• Serve immediately.

Steps:

• Combine the cream, milk, salt, and sugar in a large saucepan and bring to a boil. Add the star anise and immediately remove from the heat. Allow the cream mixture to steep for about 30 minutes.
• Stem and core the pears, then pulse in the food processor until you get a chunky purée. Strain the purée by pushing through a fine-mesh sieve, pressing on the solids with a spatula or the bottom of a ladle. You should end up with about 2 cups of liquid. Discard the solids. Put the pear liquid in a saucepan and cook over high heat, stirring frequently, until reduced by half, about 10 minutes.
• Add the pear syrup to the cream mixture and bring to a boil over high heat.
• While that mixture heats, place the egg yolks in a large heatproof bowl. Once the cream mixture has reached a rapid boil, remove from the heat and pour approximately 1 cup of the liquid over the yolks, whisking furiously. After the cream mixture is fully incorporated and the yolks are tempered, pour in the remaining cream mixture, whisking constantly as you do. Strain through a fine-mesh sieve into a clean container. Add the vanilla and stir to combine. Refrigerate until completely cold, then pour into an ice cream maker and freeze according to the manufacturer's directions.

Steps:

• Combine first 7 ingredients in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat and simmer until figs soften, stirring occasionally, about 15 minutes. Using slotted spoon, transfer figs to bowl. Increase heat to high and boil poaching liquid until syrupy and reduced to 1 1/3 cups, about 20 minutes. Pour syrup over figs in bowl. Cool. Refrigerate until cold, at least 2 hours. (Can be made 4 days ahead. Cover and keep refrigerated.)
• Scoop ice cream into dessert goblets. Remove star anise and vanilla bean from fig mixture. Spoon figs and syrup over ice cream and serve.
• Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.

Steps:

• Pre-heat oven grill on highest setting.
• Lightly crush star anise, mash garlic, finely slice chillis, chop coriander, and drop these into a running food processor along with the butter. When mixture forms a ball, scrape down sides of bowl and place mixture in a dish.
• Stir fry the prawns in the vegetable oil in a very hot wok.
• When done, put prawns into an oven-proof dish and top with butter mixture. Cook for a maximum of one minute under heated grill.
• Serve on its own or with bread to mop up the juices.

Steps:

• Combine water, sugar, and espresso in an 8 inch baking dish, stirring until sugar and espresso dissolve.
• Cover and freeze for 45 minutes.
• Stir espresso mixture with a fork. Continue to freeze mixture, stirring every 45 minutes, until completely frozen (about 4 hours).
• Combine ice cream, whipped topping and liqueur.
• Remove espresso mixture from freezer, "fluff" with fork.
• Serve in a glass and top with whipped topping mixture.