Five-Spice Ice Cream

• 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

1. Tear tangerine peel into pieces. Pulse peppercorns, star anise, cloves, and allspice to a coarse mixture in grinder.
2. 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.
3. Bring spiced milk to a simmer, then strain through a fine-mesh sieve into a bowl, discarding spices and peel. Return to saucepan.
4. 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 175u0b0F 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.
5. Chill custard at least 6 hours, then freeze in ice cream maker.

peel, black peppercorns, peppercorns, star anise, whole cloves, whole allspice, heavy cream, milk, sugar, vanilla bean, egg, egg yolks, dark rum, kosher salt, cream maker

Taken from www.epicurious.com/recipes/food/views/five-spice-ice-cream-350216 (may not work)