Anise Ice-Cream

Parfait glacé à la liqueur d’anis

Preparation info

  • Difficulty


  • For

    four to five


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 6 egg yolks
  • 150 g ( oz) caster sugar
  • 3 generous tablespoons Pastis or anise-flavoured liqueur
  • 200 ml ( pint) whipping cream, well-chilled


  • 1 saucepan large enough to act as a bain-marie for one of the bowls
  • 1 skimmer
  • 1 cylindrical or conical ice-cream mould (failing this, use a bowl)


  1. Melt 125 g ( oz) of sugar with 5 or 6 tablespoons of water in a small saucepan and bring it to the boil. Remove this syrup from the heat, and keep it hot.
  2. Put the egg yolks into one of the large bowls. Pour in the warm syrup and place the bowl over the bain-marie (the large saucepan of water). Bring the water slowly up to simmering point, whisking continuously so that the mixture thickens and becomes light and foamy. This takes about 7–8 minutes. Then take the bain-marie off the heat and continue to beat the mixture until it is completely cold.
  3. Pour the chilled whipping cream into the second large bowl and whisk until it begins to thicken. Add 25 g (1 oz) sugar and continue whisking until the cream is thick and light, whisk the egg mixture for a further 2–3 minutes so that it is at the same temperature as the cream. Then add the pastis or anise liqeur. With a spatula fold the egg-yolk and pastis mixture into the cream, when it is thoroughly blended transfer it to an ice-cream mould or bowl and put it into the ice-making compartment of the refrigerator. Allow to freeze for about 6 hours.
  4. To serve the ice, dip the mould briefly into hot water and turn it out into a serving dish.