Prep 30 mins
Cook 3 mins
Haven't tried this, but it sounds interesting.. and I do love licorice!
- 1 1⁄2 cups whipping cream
- 1 1⁄2 cups milk
- 2⁄3 cup sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons anise seed
- 1⁄2 cup black licorice, whips,chopped
- In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissolves.
- Do not boil.
- In a small bowl, whisk the egg yolks lightly.
- While whisking, pour 1 cup of the hot cream mixture into the bowl, then pour the egg mixture back into the saucepan and place over medium-low heat.
- Stir constantly with a wooden spoon (don't let the mixture boil; it could curdle) for about 8 minutes, or until it begins to thicken and coats the spoon.
- To test for doneness, dip a metal spoon into the mixture and run your finger across the back.
- The custard is done when your finger leaves a clear, clean trail.
- A candy thermometer should read 175-180 degrees F.
- Remove the pan from the heat and stir in the vanilla.
- With a mortar and pestle, roughly crush the aniseed, or place the seeds in a plastic bag and bruise them with a hammer.
- Stir the crushed seeds into the hot ice cream base.
- Cover and chill in the refrigerator for at least 1 hour (the longer it is refrigerated, the stronger the flavor will be).
- Strain the mixture and add the chopped licorice pieces.
- Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.
Amazing! I really love this licorice recipe and found you can use multiple fglavors of licorice for this dessert! yom yum!