Tag: The Perfect Scoop

Anise Ice Cream with Cardamom

Anise Ice Cream // Serious Crust by Annie Fassler

Anise Ice Cream // Serious Crust by Annie Fassler
Anise Ice Cream // Serious Crust by Annie Fassler
Anise Ice Cream // Serious Crust by Annie Fassler

I went to Seattle this past weekend. My aunt was visiting, and I needed to get out of town a bit. It turned out that he was also having this dinner with friends. He has all these friends who cook, and so they’re starting this dinner club kind of thing, like an extremely organized potluck.

It’s really cute – whoever is hosting picks a cuisine or a cookbook, and sends the guests recipes to make. My dad picked the Pok Pok cookbook, and oh my goodness, the meal was incredible. We helped him make the famous chicken wings (which were exactly like the real thing), which was so fun. And for dessert I made this dish I’ve been working on with my baker friend Caitlyn (post coming soon, we still have a bit more testing to do). Wanting something to top it with, I decided to also make some ice cream from¬†David Lebovitz’s¬†The Perfect Scoop. So what goes with a slightly Asian cake, and an incredibly flavorful dinner? I picked the anise ice cream, and decided to add a touch of cardamom.

This ice cream is beautiful – extremely creamy, herbaceous, and perfectly sweet, I could have gladly eaten just a bowl of the ice cream for dessert (or for a snack, which I did the next day). After making (and eating) this ice cream, I proceeded to take pictures of many recipes in The Perfect Scoop so I can make them at home… because unfortunately, I don’t have the book for myself.

Anise Ice Cream with Cardamom


2 tsp anise seeds
2-3 green cardamom pods
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1 1/2 Tbl good quality honey
pinch of salt
5 egg yolks


Toast the anise seeds and cardamom in a small saucepan over medium heat for about 3 minutes, or until fragrant. To the saucepan add 1 cup of the cream, the milk, sugar, honey, and salt. Keep saucepan over heat until the liquid is warm, then cover, remove from heat, and let steep for an hour.

After an hour, re-warm the milk mixture over low heat. Pour the remaining 1 cup of cream into a medium mixing bowl, with a sieve set over the top. In another bowl, whisk together the egg yolks. When the milk mixture is warm, slowly pour it into the bowl of egg yolks, whisking constantly. Then, pour the milk and egg yolk mixture back into the original saucepan and cook over medium heat. Stir it constantly, preferably with a heatproof spatula, until the mixture has thickened and coats the spatula or spoon. Pour this custard through the strainer into the bowl with the cream, and stir it so the cream is fully incorporated. Set this bowl in an ice bath and stir to cool. Refrigerate until cooled through, and then churn based on your machine’s instructions. Enjoy!