Pastiscake ice cream

I do not want to wait for any replies... My girlfriend wants me to share this great, creamy and fresh dessert with you, so i will...

For this fantastic dessert, it really important to have an electric whisk! without that you wont get the cream that you´re after...

First off you need 160 g of sugar, 1.1 dl of water and 20g of fresh star anise. Bring it to the boil for 5 minutes before turning down the heat and letting it cook a bit. It very important not to swirl the mix or do anything with it. If you do so, the sugar will begin to crystallize and become lumpy... What you are looking for is a syrup and not a caramel. If you have a thermometer, stop cooking the sirup when it reaches 120 degrees celsius.

Add 8 egg yolks in a bowl and begin whisking at high speed until you get a great cream, then add the sirup little by little while the wisp whisks at low speed. Turn the speed up again and create a cold cream. Add 5-6 tablespoons of pastis and continue whisking for a minute.

Whisk 1/2 a liter of cream until you can create small tops in the bowl and turn in the pastis mix.

Set the cream mix in steel forms (a big cake form or small ones) and put it in a freezer with aluminum paper on top for at least 12 hours.

Plate and serve with a great coulis! Perfect way to end a great dinner.