Recipes and Cooking Cafe Anise Ice Cream 5.0 (2) Add your rating & review Learn how to make ice cream at home with this tasty anise ice cream recipe. This homemade ice cream recipe is especially good if you're looking for something a little more exciting than plain vanilla. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Tangled Garden,Gran Pré, Nova Scotia, Canada Cook Time: 30 mins Freeze Time: 4 hrs Total Time: 4 hrs 30 mins Servings: 6 Yield: about 3 cups ice cream (6 1/2-cup servings) Ingredients 1 ½ cup whipping cream 1 ½ cup milk ⅔ cup sugar 3 egg yolks 1 teaspoon vanilla 2 - 3 ounce chopped anise hyssop leaves and flowers 3 tablespoon spicy anise or coffee liqueur Directions In a medium saucepan stir together the cream, milk, and sugar. Heat over medium heat until sugar is dissolved and mixture is just starting to simmer. Do not allow to boil. Whisk the egg yolks lightly in a small bowl; gradually whisk in about 1 cup of the milk mixture. Pour the egg yolk mixture back into the saucepan. Cook, stirring constantly, over medium heat for 6 to 8 minutes or until mixture thickens and coats the back of a metal spoon. Remove from heat and stir in vanilla. Immediately place in a large bowl of ice water and stir for 2 minutes to cool slightly. Stir in anise hyssop. Transfer to a storage container; cover and chill overnight. Strain the custard mixture through a fine mesh sieve; discard solids. Stir liqueur into strained custard. Freeze in a 2-quart ice cream freezer according to manufacturer's directions. Transfer to an airtight storage container and freeze for 4 hours before serving. Rate it Print