I've made Strawberry White Chocolate, something I'm calling Jocques Chocolate Wicked chocolate, Mango sorbet with Cayanne and this, 5-spice. I assume that rice milk instead of soy would change the texture, but feel free to use coconut milk instead of the creamer.
5-Spice Ice Cream
4c soy milk (I used Silk vanilla)
2c soy creamer (Silk French vanilla, but I'm going to try the Hazelnut next)
1/2c sugar (in whichever form you take it)
about 2T 5-spice (5 spice is very much a personal taste sort of thing. Start with 1T and add more until it is the flavor you want)
In a small saucepan, combine soy milk (or substitute), soy creamer (or substitute) and 5 spice. Frequently stir the bottom until it reaches a boil, then reduce the heat and let it simmer 15 minutes. Turn off the heat and stir in the sugar until it has dissolved.
Let cool to room temp, then process whichever way your ice cream machine tells you to. If you don't have an ice cream maker, you may alternatly sit inside your freezer and whisk it by hand, just be sure to use a metal bowl.
It came out well, but next time I'll make the milk to cream ratio 1:1 and maybe steep some star anise or lemon zest.