In a medium saucepan bring milk, cream, star anise powder, and vanilla extract almost to a boil.

Set aside and let steep for 30 minutes.

Whisk egg yolks with white granulated sugar.

Reheat the creamy mixture.

Slowly pour a small portion into the egg/sugar mixture whisking quickly to temper the eggs.

Scrape the tempered mixture back into the pan.

Reheat stirring occasionally until the mixture thickens a bit, coating the back of a wooden spoon.

Remove from heat and strain into a ceramic or metal bowl.

Cover with plastic wrap, making sure the wrap touches the top of the mixture.

Refrigerate for at least 3 hours or overnight.

Transfer the mixture to an ice cream maker and follow the manufacturer's directions.

When ice cream reaches a soft serve consistency, stir in the chocolate chips.

Transfer the ice cream to a container and place it in the freezer until it hardens.

Garnish with whole star anise and serve.