(adapted from Epicurious)
RawSpiceBar’s Szechuan Five Spice
3 (2-inch) pieces dried tangerine peel
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
- Combine cream, milk, tangerine peel, RawSpiceBar’s Szechuan Five Spice, and 1/2 cup sugar in a heavy medium saucepan. Scrape vanilla bean seeds into 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, then add hot spiced milk slowly, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon, 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 or the old fashioned way in the freezer. Serve and enjoy!