Five-Spice Ice Cream

Total Time:
9 hr 25 min
Prep:
15 min
Inactive:
9 hr
Cook:
10 min

Yield:
about 6 cups
Level:
Intermediate

Ingredients
  • 4 cups half-and-half
  • 1 tablespoon Chinese five-spice powder
  • 1/2 vanilla bean pod, split and seeds scraped
  • Pinch salt
  • 1 cup sugar
  • 8 whole egg yolks
Directions
  • Combine the half-and-half, five-spice, vanilla bean, vanilla seeds and salt in a nonreactive saucepan over medium heat. Bring just to a boil, then immediately remove the saucepan from the heat.

  • In a large bowl add the sugar and egg yolks and whisk to combine. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking after each addition. Pour the mixture back into the saucepan and cook over medium-low heat until mixture is thick enough to coat the back of a spoon, 5 to 6 minutes. Remove from the heat and strain through a fine mesh sieve into a clean bowl. Transfer the bowl to an ice bath and stir frequently until custard is completely cool. Refrigerate until thoroughly chilled.

  • Pour the filling into an ice cream machine and follow the manufacturer's instructions for churning time. Remove the ice cream from the machine and transfer it to a freezer-safe container and freeze until firm, about 8 hours.


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