Five Spice Ice Cream Recipes

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FIVE MINUTE ICE CREAM



Five Minute Ice Cream image

A fast way to make delicious ice cream without compromising quality. Use any frozen fruit in place of the strawberries. This is a quick recipe to WOW company who drop by.

Provided by Pamela Euless-Barker

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 5m

Yield 4

Number Of Ingredients 3

1 (10 ounce) package frozen sliced strawberries
½ cup sugar
⅔ cup heavy cream

Steps:

  • Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 32.5 g, Cholesterol 54.3 mg, Fat 14.8 g, Fiber 1.5 g, Protein 1.1 g, SaturatedFat 9.1 g, Sodium 16.5 mg, Sugar 28.2 g

FIVE SPICE ICE CREAM



Five Spice Ice Cream image

Delicious and different. From the Edmonton Journal. Cook time is chill time. Try with Brandied B.C. Cherries (recipe on site).

Provided by lizeroo

Categories     Frozen Desserts

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

8 cups vanilla ice cream, softened
1 1/2 teaspoons Chinese five spice powder (available in the ethnic foods section)
2 tablespoons brandy
1 teaspoon vanilla

Steps:

  • Combine all ingredients.
  • Spoon into a container.
  • Cover and freeze until firm.
  • May be frozen for up to four days.

Nutrition Facts : Calories 401.6, Fat 21.1, SaturatedFat 13, Cholesterol 84.5, Sodium 153.7, Carbohydrate 45.4, Fiber 1.3, Sugar 40.8, Protein 6.7

SPICE ICE CREAM



Spice Ice Cream image

Serve a scoop of this spice ice cream alongside your favorite pear or apple dessert for a truly fall treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 quarts

Number Of Ingredients 7

1 vanilla bean, split, seeds scraped
4 cinnamon sticks
1 whole star anise (optional)
2 cups milk
6 large egg yolks
3/4 cup plus 2 tablespoons sugar
2 cups heavy cream, very cold

Steps:

  • Place the vanilla bean, scraped seeds, cinnamon sticks, and star anise (if using) in a saucepan with milk over medium-high heat. Bring the mixture to a simmer, cover, and remove from heat. Allow to steep for 30 minutes; then strain, discarding solids.
  • Combine egg yolks and sugar in a bowl, and whisk until pale yellow and thick, about 3 minutes.
  • Fill a large bowl with ice and water; set aside. Return milk to stove, and bring just to a simmer. Slowly pour milk mixture into yolk mixture, whisking constantly. Return it to the saucepan, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
  • Remove the pan from the heat, and immediately stir in cold cream. Pass through a fine-mesh strainer into a bowl set in the ice bath. Stir occasionally until cool. Cover bowl, and place in the refrigerator until well chilled, preferably overnight.
  • Pour the custard into an ice-cream maker, and churn according to the manufacturer's instructions, until ice cream is set but not hard.
  • Transfer the soft ice cream to an airtight container, and freeze at least 4 hours or up to 1 week.

FIVE SPICE PUMPKIN WITH TAHITIAN VANILLA ICE CREAM AND CARAMEL SAUCE



Five Spice Pumpkin with Tahitian Vanilla Ice Cream and Caramel Sauce image

Provided by Ming Tsai

Categories     dessert

Yield 8 to 10 servings

Number Of Ingredients 10

1 ready made 9-inch graham cracker pie shell
1 pound can pumpkin puree
3/4 cup sugar
2 teaspoons 5-spice powder
Pinch of salt
1 (12-ounce) can evaporated milk
1 quart highest quality vanilla ice cream, like Haagen Daz
1 cup sugar
1/4 cup water
1 cup heavy cream

Steps:

  • Preheat oven to 425 degrees. In a large mixing bowl, slowly whisk together everything. Pour into shell and bake for 12 to 15 minutes then turn the oven down to 350 degrees and bake an additional 45 to 50 minutes or until a tester comes cleanly out of the middle of the pie. Cool on a rack. At the same time, melt sugar and water on a low flame until brown. Whisk in the cream, be careful, will boil and set aside. Zig-zag the caramel sauce on a plate and top with slice of pie and scoop of ice cream.
  • PLATING All dishes served family style.

FIVE-SPICE ICE CREAM



Five-Spice Ice Cream image

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](/recipes/food/views/350212) into something suave.

Provided by Monica Segovia-Welsh

Yield Makes about 1 1/2 quarts

Number Of Ingredients 16

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

Steps:

  • Tear tangerine peel into pieces. Pulse peppercorns, star anise, cloves, and allspice to a coarse mixture in grinder.
  • Combine cream, milk, tangerine peel, spices, and 1/2 cup sugar in a heavy medium saucepan. With tip of a paring knife, scrape seeds from vanilla bean into cream 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 until pale, then add hot spiced milk in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 170 to 175°F on an instant-read thermometer (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.

FIVE SPICE BANANA CREAM



Five Spice Banana Cream image

A few weeks ago, I received the following email from Dana G: "Stacy, please help. I have just found that I am allergic to gluten, nuts, eggs, chocolate, corn, avocado and dairy. I feel like I can't eat anything and I miss dessert! Can you give me a quick and easy recipe for a treat?" I was happy to help, although I couldn't use my favorite dessert, a chocolate mousse that is made the raw/vegan way with avocados. A great contender though, is K's favorite healthy dessert, which we call Five Spice Banana Cream. It was hard to come up with a name for it--it is a cross between soft ice cream and pudding. This dessert is delicious, nutritious and ridiculously simple to make. The Chinese Five Spice I use is a powdered mixture of cinnamon, star anise, ginger, fennel and cloves. It is delicious and the nutritional benefits are too numerous to count, but I will say this combination is great for digestion and blood sugar management. If you don't have Chinese Five Spice Powder on hand, you can substitute cinnamon, nutmeg or any of your favorite spices. Bananas are one of the best sources of potassium, an essential mineral that helps maintain normal blood pressure and heart function. Just one banana a day may help to prevent high blood pressure and protect against heart disease.The potassium also improves your body's ability to absorb calcium, making bananas great for your bones. Bananas have also been known to prevent and heal stomach ulcers. Although bananas are mostly protected by their peel, I encourage you to buy organic bananas. This will benefit your health, and also the health of the farmer that allowed you to enjoy it.

Provided by Stacy @Nutrition as Nature Intended

Categories     Quick and Easy

Number Of Ingredients 3

4 bananas sliced
1 teaspoon Chinese Five Spice Powder
optional: 2 tablespoons almond butter

Steps:

  • Place banana slices on a plate and freeze for 2-3 hours. Place bananas in a food processor along with the spice powder. Blend. In the beginning, the bananas will look like finely diced banana flakes but eventually they will come together and look like ice cream. If your bananas do not come together, it just means they are too frozen. Let them sit in the food processor for five minutes and then try again. If you want to add almond butter (not Dana or anyone allergic to nuts!) you can at this point and it will give it a mousse like consistency. Continue to blend until it looks like ice cream and enjoy!

Nutrition Facts : ServingSize 302 g, Calories 269, Fat 1.0 g, TransFat 0.0 g, SaturatedFat 0.33 g, Cholesterol 0 g, Sodium 3 g, Carbohydrate 69.0 g, Fiber 7.9 g, Sugar 36.94 g, Protein 3.29 g

LITCHI FIVE-SPICE ICE CREAM



Litchi Five-Spice Ice Cream image

Yield Makes about 2 quarts

Number Of Ingredients 7

1 cup sugar
1 tablespoon cornstarch
3 large eggs
slightly rounded 1/4 teaspoon five-spice powder
2 1/2 cups milk
1 3/4 cups drained chilled whole pitted litchis in syrup (about two 15-ounce cans)
1 1/2 cups chilled heavy cream

Steps:

  • In a heatproof bowl whisk together sugar, cornstarch, eggs, five-spice powder, and a pinch salt until combined well. In a heavy saucepan heat milk just to a boil and add in a slow stream to egg mixture, whisking. Transfer custard to pan and bring to a boil over moderate heat, whisking constantly. Boil custard gently, whisking, 1 minute. Remove pan from heat and cool custard, stirring occasionally. Chill custard, covered. until cold, about 3 hours.
  • In a blender purée litchis with 1/2 cup cream and stir into custard with remaining cup cream. Freeze custard in an ice-cream maker. Ice cream may be made 1 week ahead.

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