In a heavy saucepan combine the milk, the cream, the sugar, and the star anise, bring the mixture just to a boil, and remove the pan from the heat. In a bowl whisk together 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 170F. on a candy thermometer, strain it through a fine sieve set over another bowl, and let it cool completely. Stir in the Pernod and freeze the custard in an ice-cream freezer according to the manufacturers instructions. Makes about 1 1/2 quarts. Gourmet August 1993
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|Serving Size: 1 Serving (1748g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3413 (62%)|
|Amt Per Serving||% DV|
|Total Fat 379.2g||506 %|
|Saturated Fat 160.3g||801 %|
|Monounsaturated Fat 153.8g|
|Polyunsanturated Fat 49.1g|
|Cholesterol 13761.7mg||4234 %|
|Sodium 662.7mg||23 %|
|Potassium 1553.4mg||41 %|
|Total Carbohydrate 351.3g||103 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 351.3g|
|Protein 181.5g||259 %|
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Calories per serving: 5492
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