Five-Spice Ice Cream

• 4 cups half-and-half
• 1 tablespoon Chinese five-spice powder
• 1/2 vanilla bean pod, split and seeds scraped
• Pinch salt
• 1 cup sugar
• 8 whole egg yolks

1. Combine the half-and-half, five-spice, vanilla bean, vanilla seeds and salt in a nonreactive saucepan over medium heat.
2. Bring just to a boil, then immediately remove the saucepan from the heat.
3. In a large bowl add the sugar and egg yolks and whisk to combine.
4. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking after each addition.
5. Pour the mixture back into the saucepan and cook over medium-low heat until mixture is thick enough to coat the back of a spoon, 5 to 6 minutes.
6. Remove from the heat and strain through a fine mesh sieve into a clean bowl.
7. Transfer the bowl to an ice bath and stir frequently until custard is completely cool.
8. Refrigerate until thoroughly chilled.
9. Pour the filling into an ice cream machine and follow the manufacturer's instructions for churning time.
10. Remove the ice cream from the machine and transfer it to a freezer-safe container and freeze until firm, about 8 hours.

vanilla bean, salt, sugar, egg yolks

Taken from www.foodnetwork.com/recipes/emeril-lagasse/five-spice-ice-cream-recipe.html (may not work)