Bring peaches, sugar, hot pepper jelly, cinnamon and cayenne pepper to a boil over medium heat in 2-quart saucepan. Reduce heat to low and simmer, stirring frequently, until peaches release their juices and are heated through; cool to room temperature.
Ladle peach sauce over vanilla ice cream. Top with crumbled cookies then drizzle with remaining peach sauce. Garnish with whipped cream.
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.
Preheat the oven to 325F and cover an 8 x 8 pan with tinfoil, buttered. Place the pan on a baking sheet.
In a bowl set over a double boiler, melt the chocolate and butter. Keep the heat low so that the butter doesn’t separate. Remove from the heat when the chocolate is melted. Whisk in the eggs, one at a time, combining thoroughly. Whisk in the rhubarb puree and vanilla and then give an extra whisk to bring it all together. Switch to a spatula and fold in the urfa-biber and flour. Continue to fold the ingredients together and add the Armagnac and raisins. Pour the batter into the pan and bake for 34-38 minutes. The brownies will still be a little wet in the middle but dry on the outer edges. Place on a rack to cool.
Recipe: Five-Spice Cream
Recipe: Spice Cream (allspice, cloves, cinnamon)
Recipe: Spice Cream (star anise & vanilla bean)
Recipe: Sweet Spicy Peachy Ice Cream Sauce
