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