Five Spice Ice Cream In Sugared Wonton Cups Recipe

Directions:

1. For ice cream:
2. 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.
3. 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.
4. 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.
5. For sugared wonton cups:
6. Preheat oven to 375F degrees.
7. 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
8. To assemble:
9. Place one large scoop of ice cream in each wonton cup and garnish with star anise.