Spiced Banana Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup packed light brown sugar
• 1 (3-inch) cinnamon stick
• 1 whole star anise or 1/2 teaspoon star anise pieces
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon white pepper
• 1/4 vanilla bean, halved lengthwise
• 1/2 cup coarsely mashed ripe banana (1 medium)
• 6 large egg yolks
• an instant-read thermometer; an ice cream maker

1. Stir together cream, milk, brown sugar, cinnamon stick, star anise, nutmeg, cardamom, white pepper, and a pinch of salt in a 2- to 3-quart heavy saucepan. Scrape seeds from vanilla bean into cream mixture, then add pod. Puree banana in a food processor, then whisk into cream mixture. Bring just to a boil, stirring occasionally. Remove from heat and let stand, covered, 30 minutes.
2. Return to a boil, uncovered. Meanwhile, whisk together yolks in a large metal bowl. Add boiling-hot cream mixture in a slow stream, whisking constantly, then pour into saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170 to 175u0b0F on thermometer (do not let boil). Remove from heat and force custard through a fine-mesh sieve into a clean metal bowl, discarding solids. Set bowl in a larger bowl of ice water and let stand, stirring occasionally, until cold, about 30 minutes.
3. Freeze custard in ice cream maker, then transfer to an airtight container and harden in freezer, about 1 hour. Let soften in refrigerator 1 to 1 1/2 hours and then at room temperature 10 minutes.

heavy cream, milk, brown sugar, cinnamon stick, anise, nutmeg, ground cardamom, white pepper, vanilla bean, banana, egg yolks, thermometer

Taken from www.epicurious.com/recipes/food/views/spiced-banana-ice-cream-232821 (may not work)