Spice Ice Cream Recipes

Steps:

• Place the vanilla bean, scraped seeds, cinnamon sticks, and star anise (if using) in a saucepan with milk over medium-high heat. Bring the mixture to a simmer, cover, and remove from heat. Allow to steep for 30 minutes; then strain, discarding solids.
• Combine egg yolks and sugar in a bowl, and whisk until pale yellow and thick, about 3 minutes.
• Fill a large bowl with ice and water; set aside. Return milk to stove, and bring just to a simmer. Slowly pour milk mixture into yolk mixture, whisking constantly. Return it to the saucepan, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
• Remove the pan from the heat, and immediately stir in cold cream. Pass through a fine-mesh strainer into a bowl set in the ice bath. Stir occasionally until cool. Cover bowl, and place in the refrigerator until well chilled, preferably overnight.
• Pour the custard into an ice-cream maker, and churn according to the manufacturer's instructions, until ice cream is set but not hard.
• Transfer the soft ice cream to an airtight container, and freeze at least 4 hours or up to 1 week.

Steps:

• Tear tangerine peel into pieces. Pulse peppercorns, star anise, cloves, and allspice to a coarse mixture in grinder.
• Combine cream, milk, tangerine peel, spices, and 1/2 cup sugar in a heavy medium saucepan. With tip of a paring knife, scrape seeds from vanilla bean into cream mixture, then drop in pod. Bring mixture just to a boil over medium heat. Remove from heat and let steep, covered, 20 minutes.
• Bring spiced milk to a simmer, then strain through a fine-mesh sieve into a bowl, discarding spices and peel. Return to saucepan.
• Whisk whole egg and yolks with remaining 1/2 cup sugar in bowl until pale, then add hot spiced milk in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 170 to 175°F on an instant-read thermometer (do not let boil). Immediately strain custard through fine-mesh sieve into a bowl, then whisk in rum and kosher salt.
• Chill custard at least 6 hours, then freeze in ice cream maker.

Steps:

• Split the half vanilla bean lengthwise and scrape out the seeds. Put the seeds, pod halves, milk, cream, spices and brown sugar in a heavy-bottomed, medium saucepan. Scald the mixture over low heat. Remove from heat, and let the mixture steep for 1 hour. While the mixture is steeping, reduce the maple syrup by 1/3 over medium-low heat.
• Combine the egg yolks and salt in a large bowl and whisk just to blend. Bring cream mixture back to a simmer. Dissolve the reduced syrup into the hot milk mixture.
• While gently whisking the yolks, drizzle in the hot cream/syrup mixture so the yolks are gradually warmed. Return the mixture to the saucepan and cook over medium heat stirring constantly with a wooden spoon. Be sure to continuously scrape the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil.
• Strain the custard through a fine sieve. Press out all the liquid in the vanilla bean and discard bean. Stir in the bourbon and maple extract. Place the bowl with the custard into a large bowl of ice. Let it cool, stirring occasionally.
• Transfer mixture to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
• Once frozen, mix in walnut brittle and serve.
• Combine the sugar and water in a medium saucepan over high heat and cook until it reaches a deep amber color. Meanwhile cover a baking sheet with cooking spray. Remove from heat, stir in the walnuts and pour onto sprayed baking sheet. Let sit until hard and crack into desired pieces.

Steps:

• In a small saucepan over medium heat, reduce maple syrup by half, about 10 minutes.
• Meanwhile, in a separate saucepan over medium-low heat, simmer one cup cream with cardamom pods, cloves, cinnamon and salt, stirring occasionally until cream begins to simmer, about 5 minutes. Allow to stand, off heat, for 20 minutes.
• Strain into a bowl, discarding spices. Stir in reduced maple syrup, remaining cup cream and the milk. Transfer bowl to refrigerator or set into an ice bath to chill.
• When cold, pour into bowl of an ice cream machine and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet and line with parchment; butter parchment. In a bowl, whisk together flour, cinnamon, ginger, and salt. In another bowl, whisk together butter, sugar, molasses, lemon zest and juice, and eggs. Whisk dry ingredients into wet ingredients until smooth. Spread batter evenly in prepared sheet.
• Bake until cake is dry to the touch and edges begin to pull away from sheet, 12 to 14 minutes. Let cool 5 minutes. Loosen edges with a knife; flip out of sheet. Remove parchment; flip top-side up onto a wire rack. Let cool completely.
• Transfer cake to a work surface; cut in half crosswise. Place one half top-side down on a piece of plastic wrap. Beat ice cream until malleable, then spread over cake in a 1-inch-thick layer (go all the way to edges; don't worry if a bit oozes out, as it will be trimmed later). Top with second half of cake, top-side up. Wrap in plastic and freeze at least 8 hours and up to 1 week. Use a serrated knife to trim edges and cut into 1 1/4-by-3-inch pieces. Serve immediately, or wrap in plastic and freeze for up to 1 week.

Steps:

• Combine heavy cream and milk in a deep saucepan over medium-high heat. Add cardamom, cinnamon, vanilla extract, garam masala, nutmeg, and cloves. Whisk lightly and bring to a simmer.
• Beat sugar and egg yolks together in a bowl until runny, pale yellow, and falling off the whisk in thick ribbons.
• Pour the egg yolk mixture into the saucepan, whisking continuously to avoid scrambling the eggs. Continue whisking the mixture over high heat until it reaches 185 degrees F (85 degrees C), about 10 minutes. Remove from heat and allow to cool completely, about 1 hour.
• Strain custard through a fine sieve. Pour into the canister of an ice cream maker. Churn until thick and creamy, according to manufacturer's instructions. Serve immediately or store in the freezer.

Steps:

• In a heatproof bowl whisk together sugar, cornstarch, eggs, five-spice powder, and a pinch salt until combined well. In a heavy saucepan heat milk just to a boil and add in a slow stream to egg mixture, whisking. Transfer custard to pan and bring to a boil over moderate heat, whisking constantly. Boil custard gently, whisking, 1 minute. Remove pan from heat and cool custard, stirring occasionally. Chill custard, covered. until cold, about 3 hours.
• In a blender purée litchis with 1/2 cup cream and stir into custard with remaining cup cream. Freeze custard in an ice-cream maker. Ice cream may be made 1 week ahead.