• Star Anise- and Orange-Infused Canola Ice Cream

    Ingredients

    For milk infusion:

    Yield: 10 servings. Serving Size: 2 oz or ¼ cup.

    • Ingredients
      Amount
    • Milk, whole
      1 cup
    • Heavy cream
      ¼ cup
    • Sugar
      ½ cup
    • Kosher salt
      ¼ tsp.
    • Star anise
      4 ea.
    • Orange peel strips, with no pith
      5 ea.
    • Egg yolks, large
      4 ea.

    For oil infusion:

    • Ingredients
      Amount
    • Canola oil
      ½ cup
    • Star anise
      5 ea.
    • Orange peel strips, with no pith
      5 ea.
    • Basil
      ½ bu.

    Method

    1. For milk infusion: In a saucepan over high heat, bring milk, cream, 1/2 cup sugar and salt to a scald, stirring to dissolve sugar. When scalding, add whole star anise and orange strips. Remove from heat and steep star anise and orange peel for 15 minutes.
    2. For oil infusion: In small saucepan, heat canola oil to about 140°F, measuring with thermometer if available, and add whole star anise and orange strips; turn off heat and steep for 15 minutes. Strain out star anise and orange peel.
    3. For ice cream base: In medium bowl, whisk egg yolks and 2 tablespoons sugar until pale, about 2 minutes. Place over steeping milk mixture so that temperature comes to about 98°F. Bring milk mixture to boil again and then gradually whisk 1/2 cup hot milk mixture into yolks. Add remaining milk mixture and whisk to combine.
    4. Strain custard through a fine-mesh sieve into a medium bowl. Whisk infused canola oil into warm base. Let cool, stirring occasionally.
    5. Process custard in ice cream maker, according to manufacturer’s instructions. Transfer ice cream to airtight container, cover and freeze until firm, at least 4 hours.