This one’s for all you spice lovers. I’m a big fan of spices but wasn’t sure that the combination I wanted to combine were meant for ice cream. I’ll say from the start that the flavour is actually really good and I’d encourage anyone that’s sceptical to give it a try.
What I added to this 5 spice ice cream
The controversial spice I added was Pepper Sichuan (or Szechwan). This spice is made from berries that have a warm peppery fragrance, with citrus notes. The aftertaste provides a slightly numbing sensation on the tongue. Sichuan is commonly used in stirfrys and other meat dishes – a far cry from ice cream. I also included cinnamon sticks, star anise, nutmeg, and ground cloves.
5 Spice Sichuan Ice Cream Recipe
- 1 1/2 cups thickened cream
- 1 1/2 cups full cream milk
- 1 cup sugar
- 1 Tbsp skim milk powder
- 2 star anise
- 2 cinnamon sticks
- Tbsp 2pepper Sichuan
- 1 tsp ground cloves
- 1 tsp nutmeg
- 1 tsp salt
- 4 egg yolks
- 1 tsp vanilla
- Add milk, cream, milk powder, sugar, salt and spices to a medium saucepan and heat on medium-high, stirring constantly, until milk is simmering.
- Remove liquid from the heat and allow to cool then add to an airtight container and place in the fridge over night to allow flavours to infuse.
- The next day, strain the liquid into a saucepan and cook on medium heat until simmering.
- Meanwhile whisk yolks until light in colour then slowly pour 1 cup of the milk into the yolks while whisking.
- Pour egg mixture back into the milk whilst stirring constantly.
- Continue cooking until the liquid coats the back of a spoon. Don't allow it to boil.
- Remove from heat, stir in vanilla, then allow to cool. Strain into an airtight container and place in fridge at least 3 hours.
- Churn as per manufacturers instructions then pour into container and freeze for 3 hours or until hardened.