Spiced burnt caramel ice-cream

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Serves 6

1 1/2 cups (375ml) milk
4 whole star anise
2 cinnamon sticks, broken
1 1/4 cups (270g) caster sugar
300ml thickened cream
8 egg yolks
Ice-cream cones, to serve

1. Place a shallow metal container in the freezer. Combine the milk, star anise and cinnamon in a medium saucepan over medium heat and bring to a simmer (do not boil). Remove from heat and set aside for 1 hour to infuse.
2. Place 1 cupful (215g) of the sugar in a medium frying pan over medium heat and cook, stirring with a wooden spoon, for 5 minutes or until sugar dissolves and caramelises. Remove from heat and carefully add the cream. Return to the heat and cook, stirring, for 3-4 minutes or until caramel melts and mixture is smooth. Remove from heat.
3. Whisk the egg yolks and remaining sugar together in a large bowl until pale and creamy. Gradually whisk in the milk mixture and cream mixture until well combined. Transfer to a clean saucepan. Place over low heat and cook, stirring, for 5 minutes or until mixture thickens slightly and coats the back of a spoon. Remove from heat.
4. Strain the mixture through a sieve into the chilled container and cover with foil. Place in the freezer for 6 hours or until almost firm.
5. Remove from freezer and use a metal spoon to break up the ice-cream. Transfer to the bowl of a food processor and process until smooth. Return to the metal container and place in the freezer for a further 4 hours or until firm.
6. Scoop ice-cream into cones to serve.

Photography: Rob Palmer     Styling: Kristen Wilson