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Aniseed myrtle ice cream. Prep. time 10 mins plus freezing time. 500ml milk; 6 egg yolks; 250g caster sugar; 1 heaped tablespoon (10g) ground aniseed myrtle; 600ml thickened cream. Bring the milk to the boil. In a bowl, whisk the egg yolks and sugar and pour on the boiling milk, stirring all the time. Return to the saucepan and cook while stirring until the mixture coats the back of the spoon. Remove from the heat and add the aniseed myrtle. Leave to cool and add the cream. Churn in an ice cream machine.