Luscious Licorice Ice Cream
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
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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