Spice Ice Cream - vanilla bean

Method

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