Work on the cookbook has been ramping up as summer begins. In addition to collecting and testing recipes from ice cream shop owners, I have been experimenting with my own ice cream bases to find the best balance of flavors and texture. After several renditions of vanilla, I needed a change of pace and decided to add some of my favorite spices to ice cream. The result is this exciting scoop which I call Triple Spice – cinnamon, star anise, and cardamom.
While experimenting with several strawberry flavors over the past few weeks, I accidentally discovered that my triple spice ice cream is an excellent addition to any strawberry dish, such as strawberry pie. I have also topped a scoop of this ice cream with strawberry puree or jam. Triple Spice Ice Cream would pair well with pretty much any tart berry. Enjoy!
Triple Spice Ice Cream
Makes 1 quart
1 ½ cups whole milk
1 ½ Tablespoons cornstarch
1 ¾ cups heavy cream
2/3 cups sugar
¼ teaspoon ground star anise
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
1/8 teaspoon salt
Fill a large bowl with ice water. In a small bowl, make a slurry by mixing 3 Tablespoons of the milk with the cornstarch. Set aside.
Combine the remaining milk with heavy cream, sugar, and spices (through cinnamon) in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 3 minutes.
Remove from heat and off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute. Gradually pour the hot milk mixture into a medium bowl. Whisk in salt. Set the bowl in the ice water bath, and let stand, stirring occasionally, until cold, about 20 minutes. Chill overnight.
Once chilled, pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream into a plastic container. Freeze until firm, at least 4 hours.
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