Top | Chanterelle
Maple Star Anise Ice Cream
(recipe, David Waltuck & Andrew Friedman)
Serve with Cherry Vanilla Brioche Pudding.
- 1⅓ cups grade A maple syrup
- 10 whole star anise
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
- 1 large egg
- ¼ tsp. salt
- Bring the maple syrup to a boil with the star anise in a large heavy-bottomed saucepan over medium-high heat and cook until a candy thermometer registers reads 240 degrees. (If you don’t have a thermometer, you can use this test to determine whether the temperature is right: Dip a fork in the mixture and let it drip on your work counter; at 240 degrees, once cooled, the sugar droplets should be somewhat gummy and firm, not sticking to your finger when you touch them lightly.)
- Gradually whisk in the cream. Once incorporated, add the milk and heat to just under a boil. Meanwhile, in a medium bowl, briskly whisk together the egg yolks, whole egg, and the salt for 1 minute. Slowly, using a ladle, whisk some of the hot cream into the egg mixture to warm it. Gradually pour the warmed egg mixture into the hot cream mixture, whisking the cream constantly as you pour.
- Cook over medium heat, continuously stirring and scraping the bottom with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon. Strain through a fine-mesh strainer to remove the star anise. Set in a large bowl of ice to cool it to room temperature, then refrigerate for at least 2 hours and up to 2 days before churning.
- Churn the custard in an ice-cream maker according to the manufacturer’s instructions. The ice cream is finished once it has increased in volume and holds the line of the stirring mechanism. It should mound like softly whipped cream. At this point, you must freeze the ice cream for 4 hours to attain a scoopable consistency. It is best served the day it is churned but will keep for up to 1 week in the freezer.