2 C heavy cream
1 C whole milk
1/2 C + 2 T sugar, divided
1/3 C corn syrup
1/4 t salt
6 egg yolks
1 vanilla bean
1 1/2 t lightly crushed anise seeds (Note, this is NOT star anise)
zest of 2 oranges
1/2 t orange extract (optional)
Mix together the cream, milk, corn syrup and half the sugar in a sauce pan. Add a split vanilla bean pod scraped of all the seeds, the crushed anise seeds and the orange zest and extract if using. Heat on medium-low, stirring intermittently. Remove from heat once the mixture has reached 175°F. Pass through a fine sieve to remove the orange zest and anise seeds, retaining as much of the vanilla caviar as possible. Remove the vanilla bean.
Beat the egg yolks with the remainder of the sugar. Temper by slowly adding 1 C of the hot cream mixture to the yolks and whisking until incorporated. Add this back to the rest of the hot cream and return to the stove-top. Heat up to 180°F until thickened, whisking constantly so it doesn’t stick. If you do get a few bits that are thickened too much, you can pass this again through a sieve.
Immediately pour into a bowl and let sit on counter until no longer steaming, about 10-15 min. Transfer to the freezer for 1 – 1 1/2 hours until well chilled.
Place chilled custard in ice cream maker and churn for 30-45 minutes. Place in freezer container and freeze for at least 2 hours before serving. Makes approximately 1 quart.
*By using some corn syrup instead of all sugar, we interfere with the formation of large ice crystals and consequently the ice cream has a smoother texture.