Five-Spice Ice Cream

Directions

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