How to make it

  • For ice cream:
  • Combine the half-and-half, five-spice, vanilla bean, vanilla seeds, candoed ginger and salt in a nonreactive saucepan over medium heat. Bring just to a boil, then immediately remove the saucepan from the heat.
  • In a large bowl add the sugar and egg yolks and whisk to combine. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking after each addition. 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. Remove from the heat and strain through a fine mesh sieve into a clean bowl. Transfer the bowl to an ice bath and stir frequently until custard is completely cool. Refrigerate until thoroughly chilled.
  • Pour the filling into an ice cream machine and follow the manufacturer's instructions for churning time See Photo. Remove the ice cream from the machine and transfer it to a freezer-safe container and freeze until firm, about 8 hours.
  • For sugared wonton cups:
  • Preheat oven to 375F degrees.
  • Brush each wonton wrapper with melted butter and sprinkle both sides with sugar. Press into each wonton into 2 jumbo muffin panto create a cup. Place a ball of foil into the center of each (to prevent the sides from falling in while baking). Bake until golden, about 7-8 minutes. Remove from oven, slightly cool in tin, then transfer to parchment lined sheet or cooling rack. See Photo
  • to assemble:
  • place one large scoop of ice cream in each wonton cup and garnish with star anise.

Reviews & Comments 2

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  • CakePopMom17 6 years ago
    It's deeeevine! So yummy!
    Was this review helpful? Yes Flag
    " It was excellent "
    gourmetana ate it and said...
    I am sure she did Sm8085. Amazing desert!
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  • sm8085 6 years ago
    Did you come up with this all by yourself???it sounds awesome
    Was this review helpful? Yes Flag

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