Title: Hohoise Ice (Indian Tea Ice)
Categories: Amerind Icecream
Yield: 6 Servings

1 1/2		Bundles hohoise leaves
3	c	Boiling water
1/4	ts	Ground cinnamon
1	c	Sugar
1/2	ts	Anise seed
2	c	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

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