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Hohoise Ice (Indian Tea Ice)

ice cream, native

1 1/2 bundles hohoise leaves
3 cup boiling water
1/4 teaspoon ground cinnamon
1 cup sugar
1/2 teaspoon anise seed
2 cup water
6 star anise, for garnish
6 hohoise flowers, for garnish

To make the tea, add the bundles of hohoise leaves to the boiling water and continue to boil 2 minutes over high heat. Remove from the heat and let steep 10 minutes, covered. The liquid should turn a dark brown. Add the cinnamon and sugar, mix well, and pour the liquid through a fine sieve to strain out the leaves and stems. Set aside. Mix together the anise seed and 2 cups water and let sit for 5 minutes. Pour through a fine sieve to remove the seeds. Mix the hohoise tea and the anise liquid together. Pour into a baking pan and place in the - Freezer. Every 20 minutes, remove the pan from the - Freezer and stir as the ice begins to crystallize. The liquid will - Freeze in about 2 hours. You can also use an ice cream maker, following the manufacturer's directions. Garnish with the star anise and hohoise flowers. *** NOTE *** Hohoise can be obtained by mail order; see Source Guide. Otherwise, any other herb tea, or even plain tea can be substituted. ************** From "Native American Cooking," by Lois Ellen Frank

Yield: 6 servings

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