Naranjilla is a South American specialty,but you can find this puree in specialty/exotic shops.
Toast anise seed in a dry pan over medium heat for 2-3 minutes. The anise seed will add a new dimesion of flavor to the ice cream. Bring purée, anise seed, cream, milk, and 3/4 cup sugar, honey to a simmer in a heavy medium saucepan over medium heat, stirring until sugar and honey has dissolved. Cover, remove from heat, and let steep for one hour. Strain the solids of out this mixture and return to pan. Warm back up to medium heat.
Whisk together yolks and remaining 1/4 cup sugar in a bowl, then slowly temper by adding hot milk mixture, whisking to combine. Return mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170 to 175°F on an instant-read thermometer (do not let boil). Immediately strain through a fine-mesh sieve into a metal bowl.
Chill, uncovered, until cool or quick-chill by setting bowl in an ice bath and stirring occasionally until cold. Refrigerate, covered, until very cold, at least 6 hours.
Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to firm up, about 2 hours.