Licorice Chunk Ice Cream

Total Time
33mins
Prep 30 mins
Cook 3 mins

Haven't tried this, but it sounds interesting.. and I do love licorice!

Ingredients Nutrition

Directions

  1. 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.
  2. Do not boil.
  3. In a small bowl, whisk the egg yolks lightly.
  4. 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.
  5. 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.
  6. To test for doneness, dip a metal spoon into the mixture and run your finger across the back.
  7. The custard is done when your finger leaves a clear, clean trail.
  8. A candy thermometer should read 175-180 degrees F.
  9. Remove the pan from the heat and stir in the vanilla.
  10. With a mortar and pestle, roughly crush the aniseed, or place the seeds in a plastic bag and bruise them with a hammer.
  11. Stir the crushed seeds into the hot ice cream base.
  12. Cover and chill in the refrigerator for at least 1 hour (the longer it is refrigerated, the stronger the flavor will be).
  13. Strain the mixture and add the chopped licorice pieces.
  14. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.

Reviews

(1)
Most Helpful

Amazing! I really love this licorice recipe and found you can use multiple fglavors of licorice for this dessert! yom yum!

Licorice Connoisseur - Jared June 12, 2008

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