Servings: 10

5 whole eggs 5 whole eggs
 
6 egg yolks 6 egg yolks
 
1 cup plus 2 tablespoons sugar 1 cup plus 2 tablespoons sugar
 
1.5 pints heavy cream, whipped 1.5 pints heavy cream, whipped
 
2 tablespoons anisette 2 tablespoons anisette
 
1/2 teaspoon anise seeds ½ teaspoon anise seeds

Warm eggs, yolks, and sugar in a double boiler, stirring well to mix.
Remove from heat and beat with rotary beater until stiff.
Stir in anisette and anise seeds.
Fold in whipped cream.
Place a collar of paper around an 8-cup souffle dish so that it stands 2 inches above the edge of the dish.
Pour in the mixture and place in freezer for at least 6 hours.
Remove collar for serving.

Substitute any liqueur of your choice for the anisette: Grand Marnier, Swedish Punch, Chartreuse, Cherry Heering - what you will. In these cases, omit the anise seeds.  Substitute any liqueur of your choice for the anisette: Grand Marnier, Swedish Punch, Chartreuse, Cherry Heering - what you will. In these cases, omit the anise seeds.