Try this Black Licorice Ice Cream recipe, or contribute your own.
- Carbohydrate 3.84350000317283 g
- Cholesterol 541.832500155799 mg
- Fat 42.046730042077 g
- Fiber 0 g
- Protein 7.22265500233129 g
- Saturated Fat 23.8035050261924 g
- Serving Size 1 1 recipe (195g)
- Sodium 50.3295000432142 mg
- Sugar 3.84350000317283 g
- Trans Fat 2.05924800216981 g
- Calories 419 calories
Step-by-step
- Put the licorice in a saucepan with ½ cup of water and place over low heat for 15 minutes, stirring occasionally, until the licorice has melted.
- While the licorice is breaking down, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam. Do not let it boil - just steam!
- Whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and vanilla and whisk until pale and slightly fluffy. Gradually and very slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan, place over low heat, stir in the melted licorice, and heat until the custard thinly coats the back of a wooden spoon. Do not let it boil. Add the black food coloring, if desired.
- Pour back into the bowl and set aside for about 30 minutes to cool, stirring occasionally.(NOTE: For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the refrigerator.)
- Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 40°F). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions.
- When the churning is complete, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours).
Swapping superfine sugar for coarse turbinado changes the final texture by leaving behind unwanted grit that ruins a smooth mouthfeel. Making frozen custard requires equipment beyond a standard freezer. An electric ice cream maker with a pre-frozen bowl is essential for churning the liquid base into micro-crystals. Standard hand stirring creates large ice formations instead of a smooth emulsion. Extracting flavor requires gentle heat management. Simmering crushed licorice with water for fifteen minutes dissolves the candy completely before it merges with dairy. Whisking hot milk into egg yolks demands a slow stream to prevent curdling. Temperature control remains critical during this tempering stage. The custard must thicken just enough to coat the back of a wooden spoon without exceeding the boiling point. Chilling the base thoroughly before churning dictates the success of the final freeze. Placing the hot bowl into an ice-water bath accelerates cooling safely without shocking kitchen appliances. Resting the liquid overnight in a refrigerator below 40 degrees Fahrenheit lets the fats solidify and deepens the botanical flavor profile. Churning takes roughly twenty minutes depending on the machine motor speed. Transferring the soft-churned dessert into a shallow container with an airtight lid ensures proper hardening during the mandatory two-hour post-freeze window. Pair this distinct confection with shortbread cookies or fresh raspberries. Tart berries cut through the rich dairy fats while buttery baked goods provide textural contrast against the dense frozen treat.
