Prep 10 mins
Cook 35 mins
This recipe uses anise flavoring, which is the flavoring used for black licorice. It is simple, smooth and delicious
- 4 eggs (as this is not cooked, I suggest liquid pasteurized eggs)
- 2 1⁄2 cups sugar
- 4 cups heavy whipping cream
- 1 tablespoon anise flavoring
- 1⁄4 teaspoon lemon flavoring
- 1⁄4 teaspoon salt
- 7 -8 cups milk, to fill 1 gallon canister
- 3 drops any desired food coloring
- Beat eggs and add sugar 1/2 cup at a time, beating after each addition. Add whipping cream, anise flavoring, lemon flavoring, salt and food coloring if desired. Pour into canister and fill to full line with milk (7-8 cups). Freeze in 1 gallon ice cream freezer according to manufacturer's directions.
Well, this is interesting. I pride myself in being second to none when it comes to licorice appreciation. But it's hard to decide how I feel about this ice cream. The recipe is well-written and is easy to scale. I divided it by four to make in my canister-type ice cream maker. I think this ice cream might actually be more suited in combination with other kinds of ice cream, for example something fruity. Anyway, thank you very much for sharing this recipe with us. I'm glad I tried it. Edited to add that this was deliciously irresistable after firming up in the freezer overnight. Thank you again for the recipe!
This was a good recipe. I made it 2 days ago and I my ice cream churn is smaller than indicated in the recipe. I also substituted half-and-half for the milk - only 4 cups required to get to the fill line on my churn. After curing overnight, it was very delicious and my family loves it. With my substitution, it has much more calories from fat than the noted nutritional facts, but I have not run the calculation. Next time, I will use milk - again only 4 cups.
I recommend it.