Name: Five-Spice Ice Cream
Cook time: 20 min
Total time: 6 3/4 hr
Yield: Makes about 1 1/2 quarts
Ingredients: 3 (2-inch) pieces dried tangerine peel; 2 teaspoons black peppercorns; 1 teaspoon pink peppercorns; 1 whole star anise; 1/2 teaspoon whole cloves; 1/2 teaspoon whole allspice; 2 cups heavy cream; 2 cups whole milk; 1 cup sugar, divided; 1 vanilla bean, split lengthwise; 1 whole large egg; 8 large egg yolks; 1 tablespoon dark rum; 1/4 teaspoon kosher salt; an electric coffee/spice grinder; an ice cream maker

We were enchanted by Segovia-Welshs idea of cold ice cream flavored with "warming" spices such as those found in the fragrant Chinese blend called five-spice powder. It turns the honest little caramel pecan cakes into something suave.

Cooks notes:

•If you cant find dried tangerine peel, prepare your own by completely drying pieces of peel on a rack at dry room temperature, 4 to 5 days.
•Custard can be chilled up to 1 day.
•Ice cream can be made 1 week ahead.

Recipe notes

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