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Epicurious
Gourmet

Five-Spice Ice Cream

By Monica Segovia-Welsh

3.8

(3)

We were enchanted by Segovia-Welsh’s 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 can’t 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.

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