Litchi Five Spice Ice Cream Food

LITCHI FIVE-SPICE ICE CREAM

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.

FIVE SPICE ICE CREAM

Steps:

• Combine all ingredients.
• Spoon into a container.
• Cover and freeze until firm.
• May be frozen for up to four days.

FIVE-SPICE ICE CREAM

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.

VANILLA ICE CREAM WITH LITCHIS AND CRYSTALLIZED GINGER

Steps:

• Drain litchis from syrup into heavy small saucepan. Place litchis in medium bowl. Add orange slices to syrup and boil until syrup thickens, about 10 minutes. Remove orange slices from syrup. Pour syrup over litchis. Mix in Cointreau and ginger. (Can be prepared 2 days ahead. Cover and refrigerate.) Scoop ice cream into bowls. Spoon litchis and syrup over.