Ice Cream

Luscious Licorice Ice Cream

  • 4 eggs (suggest liquid pasteurized eggs, available at most supermarkets)
  • 2 1/2 cups sugar
  • 4 cups whipping cream
  • 1 tablespoon anise flavoring
  • 1/4 teaspoon lemon flavoring
  • 1/4 teaspoon salt

Preparation Instructions:
Milk as needed to fill ice-cream canister three-quarters full  Turquoise food color, optional  Beat eggs; add sugar, 1/2 cup at a time, beating after each addition. Add whipping cream, anise and lemon flavorings, salt and food color, if desired. Mix until well blended. Pour into freezer can and add milk to three-quarters full. Freeze in 5- to 6-quart freezer according to manufacturer's directions.
Source: Matt Petty, West Valley City

Licorice Ice Cream

  • 1-1/2 cups milk
  • 1-1/4 cups heavy cream
  • 1/2 cup sugar
  • 10 one inch soft black licorice candies
  • 1 Tbs. Pernod liqueur
  • 1 tsp. vanilla extract

Preparation Instructions:
In a large bowl whisk egg yolks in a large bowl. In a saucepan, combine remaining ingredients, except vanilla, and place over medium high heat. Stir frequently until mixture just comes to a boil. In a steady stream, slowly whisk mixture into beaten egg yolks. Return mixture to pan over medium low heat and cook, stirring constantly, until it registers 170°F on a candy thermometer (do not boil). Remove from heat. Stir in vanilla and strain mixture through a fine sieve into a bowl. Discard licorice pieces. Cover and chill in refrigerator. Freeze in an ice cream maker 20-30 minutes until frozen.

 

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