Preparation:
Combine half and half, cream and sugar in saucepan. Bring to slow boil over medium heat, stirring to dissolve sugar. Add anise hyssop. Reduce heat to lowest setting and allow mixture to steep to desired strength of flavor, 25 to 40 minutes. Whip egg yolks with whisk or fork until creamy. Slowly add small amount warm cream mixture to egg yolks, stirring constantly. When half of cream mixture has been added, pour yolk mixture into saucepan. Cook over medium heat, stirring constantly, until thickened, about 20 minutes. Strain mixture and discard leaves. Pour into metal bowl and cool on bed of ice. Freeze chilled mixture in ice cream maker according manufacturer's instructions. Or place in bowl and freeze in freezer. Remove from freezer, chop in food processor and return to freezer until firmly froze |
