Sensational 5 Spice Ice Cream
This one’s for all you spice lovers. The addition of Pepper Sichuan (or Szechwan) gives ice cream a warm peppery fragrance, with citrus notes. The aftertaste is slightly numbing on the tongue. Cinnamon sticks, star anise, nutmeg, and ground cloves round off a spicy, must-try ice cream.
5 Spice Sichuan Ice Cream Recipe
Spicy, flavor-filled ice cream with a hit of Sichuan.
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Ingredients
- 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
- 1 tsp Sichuan pepper
- 1 tsp ground cloves
- 1 tsp nutmeg
- 1 tsp salt
- 4 egg yolks
- 1 tsp vanilla
Instructions
- 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.
Notes
Add some chilli with your other spices to give your ice cream an extra kick of heat.
How much Sichuan pepper is supposed to be in this recipe? There is a typo above. I interpreted 1 tablespoon and it came out all wrong.