Recipe by Chef Regina V. Smith
This is a recipe with lots of taste and very little fuss. From the food and wine paring cookbook "A Matter of Taste" by Lucy Waverman and James Chatto. Use premium quality ice cream for the best results.
- 2 cups premium vanilla ice cream
- 1 tablespoon white sambuca (or Pernod)
- 1⁄4 cup black licorice, finely chopped