When we were younger my sister was always more of a city girl and would spend her college summers interning in New York City. When I'd visit, she would indulge me in all of my touristy food stops in Little Italy and Chinatown. One of my musts was Chinatown Ice Cream for triple (!!!) scoops - my combination was a trio of red bean, almond cookie, and green tea ice creams. This is my version of red bean ice cream, with a hint of almond too, and some aromatics found in Chinese five-spice for depth. Don't fear beans in a dessert - this ends up tasting a bit like an exotic cousin of peanut-butter ice cream - and their consistency eliminates the need to add egg yolks to your base. Enjoy!

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