Ingredients

• 3 (2-inch) pieces dried tangerine peel
• 2 teaspoons black peppercorns
• 1 teaspoon pink peppercorns
• 1 whole star anise
• 1/2 teaspoon whole cloves
• 1/2 teaspoon whole allspice
• 2 cups heavy cream
• 2 cups whole milk
• 1 cup sugar, divided
• 1 vanilla bean, split lengthwise
• 1 whole large egg
• 8 large egg yolks
• 1 tablespoon dark rum
• 1/4 teaspoon kosher salt
• an electric coffee/spice grinder
• an ice cream maker

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Instructions

1. Tear tangerine peel into pieces. Pulse peppercorns, star anise, cloves, and allspice to a coarse mixture in grinder.
2. Combine cream, milk, tangerine peel, spices, and 1/2 cup sugar in a heavy medium saucepan. With tip of a paring knife, scrape seeds from vanilla bean into cream mixture, then drop in pod. Bring mixture just to a boil over medium heat. Remove from heat and let steep, covered, 20 minutes.
3. Bring spiced milk to a simmer, then strain through a fine-mesh sieve into a bowl, discarding spices and peel. Return to saucepan.
4. Whisk whole egg and yolks with remaining 1/2 cup sugar in bowl until pale, then add hot spiced milk in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 170 to 175°F on an instant-read thermometer (do not let boil). Immediately strain custard through fine-mesh sieve into a bowl, then whisk in rum and kosher salt.
5. Chill custard at least 6 hours, then freeze in ice cream maker.