Kumquat and Chinese Five Spice Ice Cream


2 Cups Kumquat Purée

2 Cups Heavy Cream

1 Cup Whole Milk

1/2 Tbsp Chinese Five Spice

1/2 tsp Vanilla Extract

2/3 Cup Sugar


– In a medium pot combine heavy cream, milk, and Chinese five spice. Heat over medium heat until just simmering, stirring occasionally. Remove from heat

– Stir in kumquat purée, vanilla extract and sugar. Whisk until smooth. Stir in a small pinch of salt. Let cool to room temperature

– Pour spiced kumquat cream mixture into prepared ice cream maker. Allow to run according to manufactures instructions (Mine is about 25 minutes.)

– Serve immediately for soft serve or transfer to lined loaf tin, cover with cling wrap and freeze for at least 6 hours for scoopable goodness!

Tips: Make kumquat purée from scratch by first placing fresh kumquats in a medium saucepan and covering with at least 2 inches of water. Bring to a boil over high heat then lower and simmer for 30 minutes to render the kumquats more tender. Drain and cool to room temp, then purée!

Serving suggestion: serve with caramel sauce, preferably a sesame caramel for a nutty warmth

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