Star Anise Ice Cream with Poached Fruit
Source: California Dried Plum Board
Recipe created by Joanne Weir.
Servings: 10

Star Anise Ice Cream:
2 cups whipping cream
2 cups milk
3/4 cup sugar
9 whole star anise pods
6 whole cloves
9 large egg yolks
1 teaspoon vanilla extract

Poached Fruit:
2 cups port wine
2 cups water
2/3 cup granulated sugar
6 cinnamon sticks
12 whole cloves, tied in cheesecloth
2 medium Bosc pears, peeled, cored and cut into eighths
1 cup (about 6 ounces) pitted dried plums

For Star Anise Ice Cream:
In heavy medium saucepan, combine cream, milk, sugar, star anise and cloves; heat to a simmer over medium heat. Remove from heat; let stand 1 hour.

Pour through strainer to remove star anise and cloves; return cream mixture to pan. Heat until hot.

In medium bowl, whisk egg yolks to blend. Gradually whisk in hot cream mixture; return to pan.

Cook over medium heat until mixture coats the back of a spoon or reaches 170F, stirring constantly. (Do not boil.) Pour through strainer into clean bowl; stir in vanilla. Cover; refrigerate 3 hours or until cold.

Freeze in ice cream maker according to manufacturer’s directions.

For Poached Fruit:
In medium saucepan, combine port, water, sugar, cinnamon sticks and cloves; bring to a boil.

Add pears and dried plums. Return to a boil; reduce heat. Simmer 15 to 20 minutes or until pears are tender. Using slotted spoon, remove fruit from pan; set aside.

Bring remaining liquid to a boil; cook until mixture is reduced to 1 1/2 cups.

Remove and discard cinnamon and cloves. Return fruit to pan; heat through. Serve over ice cream.