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1
In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissolves.
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2
Do not boil.
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3
In a small bowl, whisk the egg yolks lightly.
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4
While whisking, pour 1 cup of the hot cream mixture into the bowl, then pour the egg mixture back into the saucepan and place over medium-low heat.
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5
Stir constantly with a wooden spoon (don't let the mixture boil; it could curdle) for about 8 minutes, or until it begins to thicken and coats the spoon.
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6
To test for doneness, dip a metal spoon into the mixture and run your finger across the back.
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7
The custard is done when your finger leaves a clear, clean trail.
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8
A candy thermometer should read 175-180 degrees F.
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9
Remove the pan from the heat and stir in the vanilla.
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10
With a mortar and pestle, roughly crush the aniseed, or place the seeds in a plastic bag and bruise them with a hammer.
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11
Stir the crushed seeds into the hot ice cream base.
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12
Cover and chill in the refrigerator for at least 1 hour (the longer it is refrigerated, the stronger the flavor will be).
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13
Strain the mixture and add the chopped licorice pieces.
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14
Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.
