2 cups milk
2 cups heavy cream
1/2 cup sugar
1/2 cup star anise – whole
8 large egg yolks

In a saucepan combine the milk, cream, sugar, and the star anise, bring the mixture just to a boil, and remove the pan from the heat. In a bowl whisk the egg yolks, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170蚌 on a thermometer. Let the mixture cool completely. Stir in the Per nod and freeze the custard in an ice cream freezer according to the manufacturer’s instructions.