Anise Berry Ice Cream is a favorite summertime treat. My ultra creamy blackberry ice cream has a surprise hint of anise flavor in the background to make the fresh berries pop!
Over the years my family has progressed in our ice cream making endeavors. We started out having the kids shake the ice cream mixture by hand, double bagged with rock-salt. Moms with high energy kids–this is a great way to WEAR THEM OUT!
Then we moved to an old fashioned ice cream churner, that required piles of salt and ice, and was cranked by hand.
Next we tried an automatic ice cream maker with a freezer bowl and soft-serve dispenser. That turned out to be more of a gimmick than anything else.
Finally, we ended up with a standard electric ice cream machine with a freezer bowl and a strong motor.
Once you start experimenting with homemade ice cream, you can’t stop. The texture and freshness of homemade ice cream simply can’t be beat.
Plus you have the ability to blend unique flavors you can’t find in the freezer aisle.
This summer, do yourself a favor and buy an ice cream machine. Your family will thank you!
Today I offer you fresh Anise Berry Ice Cream. This blackberry ice cream with a hint of anise is smooth and surprising, with a deep licorice note and tart berries speckled about.
Most people say they either love or hate licorice flavor. I personally do not care for black licorice, but love licorice tea, shaved fennel salad, and countless other dishes seasoned with anise.
Even if you think you don’t like the licorice flavor associated with anise, I challenge you to try this Anise Berry Ice Cream. I served my berry ice cream with anise at a dinner party, to several hardcore licorice-haters, and they gobbled it down without an ounce of hesitation. In fact, a couple of them even asked for seconds!
The touch of anise extract in this berry ice cream provides an airy quality, and pushes the bright ripe blackberries to the forefront.
This, my friends, is the taste of summer. A truly magical combination!
Anise Berry Ice Cream
Yield: 12 half-cup servings
Prep Time: 30 minutes active time
Cook Time: 10 minutes
Blackberry Ice Cream with a a hint of Anise
- 2 1/2 cups half & half
- 2 cups heavy cream
- 3/4 cups sugar + 2 Tb. divided
- 2 egg yokes
- 1 teaspoon vanilla extract
- 1/2 teaspoon anise extract
- Pinch of salt
- 1 1/4 cup fresh blackberries, chopped
- Place a sauce pot over medium heat. Add the half & half, cream, egg yokes, 3/4 cup sugar and salt. Whisk well. Continue to whisk as the mixture warms and thickens. Bring to a low boil and remove from heat.
- Stir in the vanilla and anise extracts. Place the lid on the pot and refrigerate for at least four hours or overnight. *If you're in a hurry, place in the freezer for 1 hour, but stir every twenty minutes. Don't forget about it!
- Chop the blackberries into small pieces. Toss with 2 tablespoons sugar. Turn on the ice cream machine. Place a sieve over the top to remove any egg clumps, and pour the ice cream mixture into the frozen ice cream bowl.
- Churn for 20+ minutes until thick like soft serve ice cream, then add the blackberries and juices. Churn another minutes or so, then scoop into an airtight container and freeze.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
I Scream for Ice Cream:
Pineapple Sorbet ~ Lemons & Anchovies
Lime and Coconut Ice Cream ~ Two Peas In Their Pod
Strawberry Rhubarb Creme Fraiche Ice Cream ~ Buttercream Blondie