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1
Set aside 1 cup of heavy cream in a metal bowl resting in ice water
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2
Toast the star anise in a large sauce pan for 3 minutes (until fragrant)
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3
Add to the saucepan: 1 cup heavy cream, milk, sugar, honey and salt and continue to heat on medium.
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4
Continue to heat mixture until sugar dissolves and it starts to boil.
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5
Remove from heat, cover and allow to rest for 1 hour.
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6
Return mixture to stove top and reheat on medium low.
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7
In a separate bowl beat the egg yolks. Slowly add the heated mint mixture **IMPORTANT: while you are adding the mixture make sure you are furiously whisking the mixture to prevent the eggs from cooking!
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8
Once half the warmed anise mixture is mixed with the egg yolks, pour the egg yolk mixture into the saucepan and continue to heat on medium low heat.
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9
Continue to heat the mixture until it thickens enough to cover the back of a spoon and leave a tracer of your finger.
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10
Once you get the proper thickness, strain the mixture again, this time into the cream you have set aside in the ice bath to stop the cooking process. You may see some small curdles of cooked egg, but that is okay as long as you strain the mixture.
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11
Stir the mixture and wait for it to reach at least room temperature so that it is safe to put in the fridge. At that point cover with plastic wrap and refrigerate anywhere from 2 hours - Overnight.
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12
Freeze the custard in your ice cream maker according to the manufacturer's instructions.
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13
Fold in the Biscotti Cookies into the ice cream mixture.
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14
Freeze overnight.
