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1
Combine the cream, milk, salt, and sugar in a large saucepan and bring to a boil.
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2
Add the star anise and immediately remove from the heat.
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3
Allow the cream mixture to steep for about 30 minutes.
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4
Stem and core the pears, then pulse in the food processor until you get a chunky puree.
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5
Strain the puree by pushing through a fine-mesh sieve, pressing on the solids with a spatula or the bottom of a ladle.
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6
You should end up with about 2 cups of liquid.
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7
Discard the solids.
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8
Put the pear liquid in a saucepan and cook over high heat, stirring frequently, until reduced by half, about 10 minutes.
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9
Add the pear syrup to the cream mixture and bring to a boil over high heat.
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10
While that mixture heats, place the egg yolks in a large heatproof bowl.
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11
Once the cream mixture has reached a rapid boil, remove from the heat and pour approximately 1 cup of the liquid over the yolks, whisking furiously.
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12
After the cream mixture is fully incorporated and the yolks are tempered, pour in the remaining cream mixture, whisking constantly as you do.
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13
Strain through a fine-mesh sieve into a clean container.
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14
Add the vanilla and stir to combine.
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15
Refrigerate until completely cold, then pour into an ice cream maker and freeze according to the manufacturers directions.
