Chinatown Ice Cream

• 2 cups milk
• 1 cup heavy cream
• 1 cinnamon stick
• 3 cloves
• 5 whole black peppercorns
• 1/2 teaspoon fennel seeds
• 1 14 oz can red kidney beans, drained and rinsed
• 1/2 cup dark brown sugar, packed
• 1/2 teaspoon vanilla extract
• 1 teaspoon almond extract
• pinch of salt

1. Combine milk, cream, granulated sugar, spices and a pinch of salt in a medium saucepan. Puree the kidney beans with the dark brown sugar in a food processor (you can add a tablespoon or two of the milk/cream mixture to get it going) and add to the milk mixture. Cook over medium heat, stirring frequently, until steaming and almost to a simmer, but do not allow to boil. Cook 5-7 minutes, until the mixture coats the back of a wooden spoon, stirring constantly.
2. Remove from the heat and add the vanilla and almond extracts. Cover the pan and allow the spices to steep, until cooled to room temperature.
3. Remove the cloves, peppercorns, and cinnamon stick from the milk mixture (I do not strain as I like the bean texture and the whole fennel seeds in my final product.) Add to an ice cream maker and churn according to the manufacturer's instructions (generally about 20 minutes). You can eat it like soft serve at this point, or place in a lidded container place in the freezer for one hour to firm up.

milk, heavy cream, cinnamon, cloves, black peppercorns, fennel seeds, red kidney beans, brown sugar, vanilla, almond, salt

Taken from food52.com/recipes/33660-chinatown-ice-cream (may not work)