AllSpice Ice Cream

Allspice, known as "kabab chini" in Hindi, is not a traditional spice in
mainstream Indian cuisine but is sometimes used in parts of India in ways that
reflect its unique flavor profile, which takes on the flavors of cinnamon,
nutmeg, cloves, and pepper.

It's also amazing as an ingredient in ice cream. Allspice ice cream is what I
would imagine to be served at a very formal event where one would wear a
tuxedo or formal dress. (I'm not invited to such events but that's another
matter). Scooped on top of a warm, crispy waffle requires no formality. The
cinnamon and clove flavors in allspice are absolutely divine on a warm waffle.

1. Toast the allspice in a pan until fragrant, about 3 minutes.
2. Lightly crush the toasted allspice in a mortar and pestle -- do not blend or completely powder the allspice or else straining them out will be difficult.
3. Simmer the allspice, whole milk, salt, and sugar until the sugar and salt are dissolved.
4. Combine the simmered milk with the heavy cream in a sealable container and store over-night in the refrigerator.
5. Strain the mixture in order to remove the allspice.
6. Churn and freeze in your ice cream machine according to the machine's instructions.

Ingredients:

500g heavy cream
250g whole milk
150g sugar
5g Allspice
Pinch of salt