Mix half of the cream (1cup), the milk, honey and star anise into a pot and warm over medium heat. Just before boiling remove from the heat, set aside and allow steeping. After 30 minutes in a separate bowl whisk the egg yolks and the pinch of sea salt. Remove the star anise from the steeped cream and pour slowly over the whisked egg yolks.  Return to the stove and stir with a wooden spoon over medium heat. Continue until the custard thickens enough to coat the back of the wooden spoon. Approximately 4 to 5 minutes. Once cooked strain through a fine chinois into the remaining chilled 35% cream, this will help the custard cool quickly.  Chill in the fridge for at least 1 hour. When the ice cream base is completely chilled churn in an ice cream machine.