Spice Ice Cream

1. 1

   Place the vanilla bean and scrapings, cinnamon sticks, and star anise (if using) in a saucepan with milk over medium-high heat.

2. 2

   Bring the mixture to a simmer, cover, and remove from heat.

3. 3

   Allow to steep for 30 minutes; then strain, discarding the solids.

4. 4

   Combine the egg yolks and sugar in a bowl, and whisk until pale yellow and thick, about 3 minutes.

5. 5

   Fill a large bowl with ice and water; set aside.

6. 6

   Return the milk to the stove, and bring just to a simmer.

7. 7

   Slowly pour the milk mixture into the yolk mixture, whisking constantly.

8. 8

   Return it to the saucepan, and cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes.

9. 9

   The custard should retain a line drawn across the back of the spoon with your finger.

10. 10

    Remove the pan from the heat, and immediately stir in the cold cream.

11. 11

    Pass through a fine-mesh strainer into a bowl set in the ice bath.

12. 12

    Stir occasionally until cool.

13. 13

    Cover the bowl, and place in the refrigerator until well chilled, preferably overnight.

14. 14

    Pour the custard into an ice-cream maker; churn according to the manufacturers instructions, until the ice cream is just set.

15. 15

    Transfer to an airtight container, and freeze at least 4 hours or up to 1 week.

* Per serving · 4 servings · Values may vary.