While we’re melting here on the Eastern seaboard, visions of “Spice Cream” dance in our heads. “Spice Cream?” Well of course we immediately think of spiced ice cream! How about an Asian infused Five-Spice cream? Or ice cream paired with star anise and vanilla bean? Or a sweet maple syrup ice cream base flavored with cinnamon, allspice, cloves and vanilla? Or a spicy sweet & peachy sauce for your ice cream sundae? Here are some recipes to help enjoy our “Spice Cream” celebration!
- 4 cups half & half
- 1 tbsp Chinese five-spice
- 1/2 vanilla been pod split, and seeds scraped
- pinch salt
- 1 cup sugar
- 8 whole egg yolks
- 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.
Featured Spices:
Related Recipes - "Spice Cream" Celebration
Recipe: Five-Spice Cream
Recipe: Spice Cream (allspice, cloves, cinnamon)
Recipe: Spice Cream (star anise & vanilla bean)
Recipe: Sweet Spicy Peachy Ice Cream Sauce
Recipe source: FoodNetwork / Emeril Lagasse - Five-Spice Ice Cream