by Heather Schmitt-Gonzalez / Friday, February 13, 2015
Anise-scented Ice Cream w/ Candied Fennel Seeds
Today, some of my food blogging lady friends and I have done just that. We've left our husbands and boyfriends at home, and we're kickin' it around the table, sharing stories of other awesome ladies who have inspired or influenced us in some way over the years. I don't think any of us will go as far as Leslie's 5000 word essay today, but...
Today, I'm remembering my grandma (my dad's mom). I never got the chance to know her as an adult, since she passed away when I was a freshman in high school. Fortunately, I have lots of good memories of her through the years. Red-headed, fiesty (that combination of Irish and Native American blood running through her veins made sure that was a trait), independent, and opinionated as all get out.
I always looked forward to the 90 minute drive it took to get to her house. She cooked and made big batches of jams and jellies, which I've mentioned before. She had a back room full of fabric squares in all colors and patterns, and quilts in different stages of doneness. She usually had a beer in one hand and a cigarette in the other. She taught me to play a dice game called "Guts", and would sit and play with me for what seemed like hours. I wish so badly that I still remembered how to play it.
Sometimes I'd get a surprise and she'd have gum drops in the candy dish instead. Those were fun, because you could bite through with your front teeth and see the smooth lines your teeth left in them against the sugary edges. Guess which color was my favorite? Mmm hmmm, black.
To this day, the pungent flavor of black licorice tugs wistfully at my heart and my memory. It makes me want to dig through the piles of game boxes in my basement to find some dice. It makes me remember a spirited and loving lady who I spent far too little time with on this earth.
- 2 cups whole milk, divided
- 1 tablespoon + 1 teaspoon cornstarch
- 1 1/2 ounces (3 tablespoons) cream cheese, at room temperature
- 2 big pinches of sea salt
- 1 1/4 cups heavy cream
- 2/3 cup granulated sugar
- 2 tablespoons light corn syrup
- 3 whole star anise
- 1 teaspoon whole anise seeds
- 1 1/2 tablespoons Ouzo or Absinthe, optional (see notes)
- 2 tablespoons to 1/4 cup candied fennel seeds
Our Galentine's Day Party Menu:
- Anise-Scented Ice Cream with Candied Fennel Seeds from girlichef
- Boston Cream Trifles from gotta get baked
- Brownie Batter Chocolate Tart from Melanie Makes
- Campari and Passion Fruit Sorbet from Food Lust People Love
- Cheesecake Milkshakes from Chocolate Moosey
- Chocolate Cheesecake from NeighborFood
- Chocolate Covered Strawberry Cream Puffs from The Redhead Baker
- Chocolate Honey Bombs from The Live-In Kitchen
- Coeur a la Creme with Dark Chocolate Ganache and Strawberries from Heather’s Dish
- Ganache Topped Truffle Brownies from That Skinny Chick Can Bake
- Grilled Cheese & Chocolate Sandwich with Ganache Dipping Sauce from Climbing Grier Mountain
- Meyer Lemon Cranberry Scones from Girl in the Little Red Kitchen
- Mini Heart-Shaped Chocolate Cakes with Raspberry Whipped Cream from A Cookie Named Desire
- Nutella Fudge with Raspberries from The Food Charlatan
- Orange Yogurt Waffles from Savvy Eats
- Red Velvet Chocolate Chip Cookies from Namely Marly
- Red Wine Ice Cream Floats from Mind Over Batter
- Strawberry Covered Dark Chocolate Truffles from Girl Versus Dough
- Wicked Waikiki Sour from Pineapple and Coconut
If the taste and scent of black licorice does it for you too, here's some more things you might like:
"Green Fairy" Cakes
Spice-dusted Salmon w/ Absinthe-Tarragon Beurre Blanc
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.