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1
Place the vanilla bean and scrapings, cinnamon sticks, and star anise (if using) in a saucepan with milk over medium-high heat.
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2
Bring the mixture to a simmer, cover, and remove from heat.
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3
Allow to steep for 30 minutes; then strain, discarding the solids.
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4
Combine the egg yolks and sugar in a bowl, and whisk until pale yellow and thick, about 3 minutes.
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5
Fill a large bowl with ice and water; set aside.
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6
Return the milk to the stove, and bring just to a simmer.
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7
Slowly pour the milk mixture into the yolk mixture, whisking constantly.
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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.
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9
The custard should retain a line drawn across the back of the spoon with your finger.
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10
Remove the pan from the heat, and immediately stir in the cold cream.
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11
Pass through a fine-mesh strainer into a bowl set in the ice bath.
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12
Stir occasionally until cool.
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13
Cover the bowl, and place in the refrigerator until well chilled, preferably overnight.
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14
Pour the custard into an ice-cream maker; churn according to the manufacturers instructions, until the ice cream is just set.
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15
Transfer to an airtight container, and freeze at least 4 hours or up to 1 week.
