Roasted pumpkin five-spice ice cream from Jeni's Splendid Ice Creams at Home: More Than 100 Addictively Good Artisanal Recipes (page 108) by Jeni Britton Bauer

  • five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • light corn syrup
  • Show all ingredients...

  • EYB Comments

    See recipe for variation. Can substitute squash for pumpkin.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Goat cheese ice cream with Cognac figs; Queen City cayenne ice cream; Gooey butter cake ice cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation. Can substitute squash for pumpkin.

  • twoyolks on October 31, 2022

    I used canned pumpkin instead of roasting my own. The ice cream has a good pumpkin flavor and the five-spice really compliments it well without tasting exactly like pumpkin spice.

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