Recipe courtesy of Crumb Blog
-2 cups milk
-1 cup roughly chopped anise hyssop leaves
-2 1/2 cups fresh blueberries, washed and picked over
-2 tbsp lemon juice
-1 cup heavy cream
-3/4 cup unrefined sugar
-6 egg yolks
-2 tbsp Pernod(liqueur)
-In a small saucepan, bring milk to a simmer over medium-high heat.
Remove from heat. Add the hyssop leaves, then cover and let steep for
about 30-45 minutes.
-Meanwhile, combine the blueberries and lemon
juice in a second saucepan, and bring to a boil over medium-high heat.
Cook for 5 minutes, or until the blueberries begin to burst and release
their juices. Puree with an immersion blender, then set aside to cool
to room temperature.
-Once the milk is sufficiently infused, strain
out the hyssop leaves and discard. Stir in cream, and bring to a simmer
again over medium-high heat.
-Meanwhile, in a large mixing bowl,
whisk together egg yolks and sugar. Ladle in a small amount of the warm
milk mixture, whisking vigorously to keep the eggs from curdling.
Slowly pour in the remainder of the warm milk, one or two ladlefuls at a
time, whisking constantly as you go.
-Once all the milk has been
incorporated into the eggs, pour mixture back into the saucepan. Cook
over medium heat, stirring constantly and scraping the bottom of the
pan, until mixture thickens enough to coat the back of the spatula (a
silicone spatula is your best friend when it comes to custard-making –
if you don’t have one, get one. It’s worth it). Remove from heat.
the blueberry puree through a sieve into a clean bowl, pressing on
solids with back of a spoon. -Stir in the custard and Pernod, then cover
with plastic wrap. Chill custard in refrigerator for at least 2-3 hours
to ensure it’s thoroughly chilled before pouring into your ice cream
maker and freezing as per manufacturer’s instructions.