Five-Spice Ice Cream

1. 1

   Combine the half-and-half, five-spice, vanilla bean, vanilla seeds and salt in a nonreactive saucepan over medium heat.

2. 2

   Bring just to a boil, then immediately remove the saucepan from the heat.

3. 3

   In a large bowl add the sugar and egg yolks and whisk to combine.

4. 4

   Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking after each addition.

5. 5

   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.

6. 6

   Remove from the heat and strain through a fine mesh sieve into a clean bowl.

7. 7

   Transfer the bowl to an ice bath and stir frequently until custard is completely cool.

8. 8

   Refrigerate until thoroughly chilled.

9. 9

   Pour the filling into an ice cream machine and follow the manufacturer's instructions for churning time.

10. 10

    Remove the ice cream from the machine and transfer it to a freezer-safe container and freeze until firm, about 8 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.